Cut the chicken breasts into cubes and sauté over a low heat in a large frying pan with a little olive oil and salt for about 5 minutes or until they turn golden brown. Remove and put by.
Boil the spaghetti in plenty of salted water for 8 minutes. In the meantime, warm up the pesto sauce in the same frying pan you used for the chicken. When the pasta is ready, add the chicken back to the frying pan, followed by the strained pasta, adding a little of the water from the pasta as well.
Mix together and serve with halved cherry tomatoes.
Recipes
Spaghetti with chicken and pesto alla genovese
Ingredients
- 500 g (17.64 oz) spaghetti
- 2 chicken breasts
- 1 jar of Borges pesto alla genovese sauce
- A handful of cherry tomatoes
- Extra virgin olive oil
Step by step
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Step 1
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If you like contrasts, finish off this spaghetti recipe with some grated cooking apple for a really original touch.