Noodles with summer pesto and chicken filet

Name: Noodles with summer pesto and chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 400 g ribbon noodles; 1-2 Garlic cloves; 1 Pot of basil; 2-3 stem(s) Marjoram; 1 collar Parsley; 50 g grated parmesan cheese; 45 g Sunflower seeds; 75 ml Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken filets
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
400 g ribbon noodles
1-2 Garlic cloves
1 Pot of basil
2-3 stem(s) Marjoram
1 collar Parsley
50 g grated parmesan cheese
45 g Sunflower seeds
75 ml Olive oil

Directions

1
Season chicken fillets with salt and pepper. Heat oil in a pan. Fry the meat for about 15 minutes at medium heat. Put the noodles in boiling salted water and cook for about 10 minutes.
2
Peel the garlic. Wash the herbs. Puree the herbs (except for something to garnish), parmesan, 30 g sunflower seeds, garlic and olive oil in a blender. Season with salt and pepper. Cut the chicken fillets into slices.
3
Drain the pasta and put it back into the pot. Add the pesto and toss the pasta in it. Arrange the noodles with the chicken fillet slices on plates. Serve garnished with remaining herbs and sunflower seeds.