Arugula Pesto Fettucini With Chicken Breast

1. 1

   Setting aside some leaves of arugula for garnishing, rinse the leaves, put in a blender with the garlic, 1/2 cup peanuts, Parmesan and olive oil, and puree. Season with salt and pepper.

2. 2

   Heat 1 tbsp sunflower oil in a frying pan and gently saute the chicken for about 12-15 mins, turning once or twice. Peel the carrots and cut them with a potato peeler into thin slices. Cook the pasta in boiling salted water according to package instructions. Add the carrots to the pasta pan for the last 1-2 minutes of cooking time.

3. 3

   Cut the chicken into slices. Drain the pasta and carrots, and stir in some of the pesto, to taste. Serve on heated plates with the chicken on top and garnish with peanuts and arugula. Serve with the rest of the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.