1 pk fresh chicken breasts (4 breasts)
1 pk fresh Fettuccine 250 gr
Sauce:
2 medium-sized shallots
1 clove of garlic, peeled
½ l cooking cream
1 jar of PESTÓ SÓL from ANNA MARTA
Olive oil
Vegetable stock
Salt and pepper
Chicken Pasta with Pesto Sol
- Chicken cut into bite-sized pieces, fried in a pan with good olive oil, seasoned to taste.
- Boil pasta according to package instructions.
- The sauce: finely chop the shallot and garlic. Heat olive oil and some of the oil from the Sól pesto in a pot, let the onion brown slightly in the oil, when it is ready, add the Sól pesto and vegetable stock. Let it simmer a little, then add the cream and stir well over low heat until it starts to boil. Allow the sauce to boil for five minutes, stirring occasionally. The sauce is seasoned with vegetable stock, salt and pepper.
- Add the chicken to the sauce and pour the sauce over the pasta.
- I recommend fresh basil, tomatoes, and grated Parmesan cheese to top the dish.