lime pesto - spaghetti & chicken strips

Name: lime pesto - spaghetti & chicken strips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Chicken breasts with skin and bone (approx. 400 g each); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Cashew nuts; 2 Limes; 1 Garlic clove; 1 bunch/pot of mint; 1 bunch of parsley; 50 g Parmesan (piece); 75 ml Olive oil; 400 g Spaghetti

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Chicken breasts with skin and bone (approx. 400 g each)
7-10 Tbsp salt, pepper
3 TABLESPOONS Cashew nuts
2 Limes
1 Garlic clove
1 bunch/pot of mint
1 bunch of parsley
50 g Parmesan (piece)
75 ml Olive oil
400 g Spaghetti

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat and pat dry. Season with salt and pepper. Bake in a hot oven for 45-50 minutes.
2
For the pesto, roast cashew nuts in a pan without fat. Take out. Wash the limes hot, dab dry and grate the peel. Squeeze 1 lime. Peel and chop the garlic.
3
Wash the herbs, shake dry and pluck the leaves. Coarsely grate the Parmesan cheese. Finely puree the prepared pesto ingredients and oil in a mixer. Season pesto with salt and pepper.
4
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Cook the spaghetti in it according to the instructions on the packet until firm to the bite. Cut the chicken breasts along the breastbone and cut the fillets from the bone.
5
Remove the skin, cut into fine strips and keep warm in the oven. Use a fork to pluck the chicken meat into strips or cut it into strips with a knife.
6
Drain the noodles and collect 5-6 tablespoons of cooking water. Stir lime pesto with it until smooth. Mix with spaghetti and chicken. Serve and sprinkle with crispy skin.