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Pasta pesto with spinach and crispy chicken
 
 
4 ServingsPTM50 min

Pasta pesto with spinach and crispy chicken


Spaghetti with crispy chicken with pesto and panko, zucchini, spinach and basil.

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Directions

  1. Preheat the oven to 180 ° C.
  2. Meanwhile, grate the cheese and mix half with the panko, pepper and salt.
  3. Halve the chicken fillets in the length. Place the fillets between 2 sheets of cling film and flatten with a frying pan.
  4. Divide the chicken over the oven dish. Spread with ½ tbsp pesto per person and sprinkle with the panko cheese mixture. Bake for about 20 minutes in the oven.
  5. Meanwhile, cook the spaghetti al dente according to the instructions on the package.
  6. In the meantime, cut the courgettes into thin strips (julienne). Heat the oil in a frying pan, add the spinach and let it shrink into parts.
  7. Put the zucchini in a colander and pour the cooked pasta on top. Mix with the spinach, the rest of the cheese and the rest of the pesto.
  8. Divide the chicken fillets over the pasta. Tear the basil leaves into pieces and sprinkle with the pasta.


Nutrition

805Calories
Sodium33% DV800mg
Fat55% DV36g
Protein96% DV48g
Carbs23% DV69g
Fiber24% DV6g

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