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Opal1973
Pasta pesto with spinach and crispy chicken
Spaghetti with crispy chicken with pesto and panko, zucchini, spinach and basil.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Meanwhile, grate the cheese and mix half with the panko, pepper and salt.
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Halve the chicken fillets in the length. Place the fillets between 2 sheets of cling film and flatten with a frying pan.
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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.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package.
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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.
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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.
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Divide the chicken fillets over the pasta. Tear the basil leaves into pieces and sprinkle with the pasta.
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Nutrition
805Calories
Sodium33% DV800mg
Fat55% DV36g
Protein96% DV48g
Carbs23% DV69g
Fiber24% DV6g
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