Spaghetti with chicken strips and lime pesto

Name: Spaghetti with chicken strips and lime pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Chicken breast with skin and bone (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Cashew nuts; 1 Lime; 2 Garlic cloves; 1 Pot Mint; 1 bunch of parsley; 50 g Parmesan cheese; 100 ml Olive oil; 2 TABLESPOONS Butter; 400 g Spaghetti

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Chicken breast with skin and bone (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Cashew nuts
1 Lime
2 Garlic cloves
1 Pot Mint
1 bunch of parsley
50 g Parmesan cheese
100 ml Olive oil
2 TABLESPOONS Butter
400 g Spaghetti

Directions

1
Wash the chicken breast and pat dry. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. For the pesto, roast cashew nuts in a pan without fat.
2
Wash the lime in hot water, rub dry and grate the peel. Squeeze the juice of 1/2 lime, cut the remaining half into slices. Peel and chop garlic. Wash the herbs, shake dry and, except for something to garnish, pluck off the leaves.
3
Coarsely grate the parmesan. Finely puree the prepared pesto ingredients and oil in a mixer. Season to taste with salt, pepper and lime juice. Melt butter. Coat the meat with it after 20 minutes frying time. Prepare pasta in boiling salted water according to package instructions.
4
Remove chicken meat from the bone. Remove skin and cut into strips. Tear meat into pieces with two forks. Remove 5-6 tablespoons of pasta cooking water and stir the lime pesto with it until smooth. Drain the noodles.
5
Mix spaghetti, pesto and meat. Arrange on plates. Sprinkle strips of skin over the pasta. Garnish with mint and lime wedge.