Filter
Reset
Sort ByRelevance
Petit Poussin
Fusilli with kale pesto and grilled chicken
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil in a grill pan and grill the chicken breasts together with the mushrooms on a high setting for about 12 minutes until golden brown and done. Season with salt and pepper.
-
Meanwhile, cook the pasta. Drain and store 1/2 cup of cooking liquid.
-
Grind the kale, garlic, cheese and walnuts in a food processor or with a hand blender.
-
Add 6 tablespoons of oil and 4 tablespoons of cooking water and grind to a smooth pesto. Season with salt and pepper.
-
Stir in the pesto and mushrooms through the pasta. If necessary add some cooking liquid to make the whole delicious smooth.
-
Cut the chicken into slanted slices and serve on the pasta.
-
60 minMain dishblack plum without pit, pork fillet, Apple, lemon juice, cinnamon powder, butter, liquid baking product, potato, Red cabbage, Apple syrup, Meat bouillon, cooking cream, forest fruit jam, plum jam, cornstarch, all-in-one,pork fillet with apple and prunes
-
40 minMain dishcarrots, leeks, yellow bell pepper, cod fillet, lemon, fine mustard, cocktail tomato, oregano, corn, butter,cod package with sweetcorn from the barbecue
-
20 minMain dishpine nuts, flat leaf parsley, sage, butter, garlic, White bread, Parmesan cheese, pork fillets, olive oil,pork fillet with croutons
-
20 minMain dishrice, lemon, coalfish fillet, flour, butter, olive oil, Oriental stir-fry mix, bean sprouts,coalfish with chinese vegetables
Nutrition
770Calories
Sodium0% DV0g
Fat65% DV42g
Protein78% DV39g
Carbs19% DV57g
Fiber0% DV0g
Loved it