Spaghetti with lime pesto & chicken strips

Name: Spaghetti with lime pesto & chicken strips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts with skin and bone (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Cashew nuts; 2 Limes; 1 Garlic clove; 1 potty Mint; 1 bunch of parsley; 50 g Parmesan (piece); 75 ml Olive oil; 400 g Spaghetti

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts with skin and bone (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Cashew nuts
2 Limes
1 Garlic clove
1 potty Mint
1 bunch of parsley
50 g Parmesan (piece)
75 ml Olive oil
400 g Spaghetti

Directions

1
Wash the meat, dab dry. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes.
2
For the pesto, roast cashew nuts in a pan without fat. Take out. Wash the limes hot, dry and grate the peel. Squeeze the juice from 1 lime. Peel and chop the garlic.
3
Wash the herbs, shake dry and pluck the leaves. Coarsely grate the Parmesan cheese. Finely puree the prepared pesto ingredients and oil in a mixer. Season to taste with salt and pepper.
4
Bring 3-4 l salted water to the boil. Cook the spaghetti for 8-9 minutes until al dente. Cut the chicken breasts along the breastbone and cut the fillets from the bone.
5
Remove the skin, cut into fine strips and keep warm in the oven. Use a fork to pluck the chicken meat into strips or cut it into strips with a knife.
6
Drain the noodles and collect 5-6 tablespoons of cooking water. Stir the lime pesto with it until smooth. Mix with spaghetti and chicken. Serve and sprinkle with crispy skin.