Pesto chicken on bed of pasta and courgette

Name: Pesto chicken on bed of pasta and courgette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Federation Basil; 25 g Almond kernels; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g ribbon noodles; 1 Courgette; 2 (each 500 g) Chicken breasts; 3 Eggs (size M); 200 ml Milk; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Federation Basil
25 g Almond kernels
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g ribbon noodles
1 Courgette
2 (each 500 g) Chicken breasts
3 Eggs (size M)
200 ml Milk
7-10 Tbsp Grease

Directions

1
Wash the basil, dab dry, put something aside for garnishing. Mix the rest of the basil and almonds with 4 tablespoons of oil in a universal chopper to make a coarse pesto. Season to taste with salt and pepper.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash and clean the zucchini. Peel thin strips lengthwise with a peeler. Cook for the last minute with the pasta. Drain and let drain.
3
Cut chicken fillets from the bone, wash and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the fillets for 2-3 minutes on each side. Whisk eggs and milk, season with salt and pepper.
4
Grease a casserole dish. Turn the pasta and zucchini into nests and place them in the dish. Pour the egg milk over them. Place chicken fillets on top and spread with the pesto. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
5
Serve garnished with basil set aside.