Noodle-pesto salad with chicken

Name: Noodle-pesto salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Noodles (e.g. small penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 3 TABLESPOONS Pine nuts; 2 bunch/pot of basil; 50 g Parmesan cheese in one piece; 100 ml + 1 tablespoon of olive oil; 3 TABLESPOONS Lemon juice; 1 collar Spring onions; 5 Tomatoes; 500 g Chicken filet; 7-10 Tbsp Herbs and lemon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Noodles (e.g. small penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
3 TABLESPOONS Pine nuts
2 bunch/pot of basil
50 g Parmesan cheese in one piece
100 ml + 1 tablespoon of olive oil
3 TABLESPOONS Lemon juice
1 collar Spring onions
5 Tomatoes
500 g Chicken filet
7-10 Tbsp Herbs and lemon

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Then drain, quench and allow to drain. Let the noodles cool down. For the pesto, peel and finely chop the garlic. Chop the pine nuts. Wash the basil and remove the leaves.
2
Grate the parmesan. Grind garlic, pine nuts, basil and parmesan finely in the universal chopper. Add 100 ml oil bit by bit. Stir in lemon juice. Season to taste. Clean, wash and cut spring onions into rings. Wash and chop the tomatoes. Mix with spring onions, noodles and pesto. Cover and let it simmer for about 30 minutes. Wash the fillet, dab dry and fry in 1 tablespoon of oil per side for about 6 minutes. Season with salt and pepper.
3
Clean, wash and cut spring onions into rings. Wash and chop the tomatoes. Mix with spring onions, noodles and pesto. Cover and let it simmer for about 30 minutes. Wash the fillet, dab dry and fry in 1 tablespoon of oil per side for about 6 minutes. Season with salt and pepper. Cut the chicken fillets open and arrange on the salad. Garnish with fresh herbs and lemon
4
Waiting time approx. 15 minutes