Noodles with chicken, spinach and pesto

Name: Noodles with chicken, spinach and pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 40 g Pine nuts; 40 g Parmesan cheese; 250 g Baby leaf spinach; 1 collar Basil; 2 Garlic cloves; 200 ml Olive oil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic lemon; 4 Chicken fillets (approx. 125 g each); 1 TABLESPOON demerara sugar; 10 g Butter; 150 g Whipped cream; 200 ml Vegetable broth; 300 g Spaghetti; 40 g Ricotta cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

40 g Pine nuts
40 g Parmesan cheese
250 g Baby leaf spinach
1 collar Basil
2 Garlic cloves
200 ml Olive oil
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic lemon
4 Chicken fillets (approx. 125 g each)
1 TABLESPOON demerara sugar
10 g Butter
150 g Whipped cream
200 ml Vegetable broth
300 g Spaghetti
40 g Ricotta cheese

Directions

1
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Finely grate the Parmesan cheese. Wash spinach and basil. Drain the spinach well. Shake the basil dry and remove the leaves. Peel garlic and chop coarsely. Place 40 g spinach, basil, garlic, pine nuts and 180 ml oil in a tall container and puree finely with a chopping stick. Finally stir in Parmesan cheese, season with salt and pepper.
2
Wash lemon hot, rub dry. Finely grate the peel. Halve lemon and squeeze juice. Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Sauté the meat on both sides for 3-4 minutes. Season with salt and pepper. Remove the meat and place on a baking tray and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 12 minutes.
3
Put the pan back on the stove and heat it up. Caramelise the sugar in it until golden brown. Add butter and quickly deglaze with lemon juice and cream. Add stock and bring to the boil. Reduce heat and simmer the sauce for about 5 minutes at low heat. Season to taste with salt and pepper. Cook pasta in boiling salted water according to package instructions. Drain and let drain well.
4
Remove the chicken from the oven and let it cool down briefly. Mix the remaining leaf spinach, pasta, ricotta and 2/3 of the lemon peel into the sauce and heat it up. Cut the chicken crosswise into thin slices. Arrange noodles in plates, drizzle with pesto, place 1 chicken fillet in slices on each and garnish with remaining lemon peel. Add some pesto.
5
Pour the rest of the pesto into a glass with a twist-off lid and cover with some olive oil. Lasts about 2 weeks in the refrigerator.