Pasta with pesto and chicken
The combination of pasta with aromatic sun-dried tomato pesto, chicken, and intense Pecorino cheese is simply exceptional.
Ingredients
- 2 chicken breast (single)
- 400 g corn spaghetti (or wheat spaghetti)
- 1 onion
- 4 tbsp pesto rosso
- 4 tbsp grated Pecorino cheese
- 1 tbsp olive oil
- fresh basil leaves
- salt to taste
Instructions
- Cook the pasta (al dente) in salted water according to the packet instructions.
- Heat a tablespoon of olive oil in a pan, add finely chopped onion, and sauté over low heat until golden brown.
- Add the diced chicken breast to the pan, season with a pinch of salt, and cook until the chicken is thoroughly cooked.
- Remove from heat, stir in the pesto rosso and cooked pasta, then mix well. Divide into portions, top with grated Pecorino cheese, and garnish with fresh basil leaves. Enjoy!
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