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Italian pesto pasta
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Ingredients
Directions
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Boil the tagliatelle in a pan with plenty of boiling water with salt in 10-12 minutes al dente. In the meantime, cut broccoli florets from the stalk. Peel the stalk with a peeler and cut the stump into cubes. Add the broccoli cubes and scamps to the tagliatelle after cooking for 6 minutes and boil them.
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In the meantime cut the chicken fillets into slices of 2 cm thick. In a bowl, mix the lemon juice with the olive oil and some salt and pepper and spoon in the slices of chicken. Roast the slices of chicken in a hot grill for 4-6 minutes until they have brown stripes and are tender. Turn them only when the slices are released from the ribs.
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Meanwhile, halve the to. Drain the tagliatelle with broccoli and collect the cooking liquid. Spoon the pesto and to the tagliatelle. Preheat everything for another 2-3 minutes until everything is well mixed and the to become softer. If it gets too dry, pour a generous amount of past cooking water. Serve the pasta with the chicken and basil over it.
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Nutrition
725Calories
Fat54% DV35g
Protein80% DV40g
Carbs19% DV58g
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