Pasta Nero With Chicken And Mint Pesto

1. 1

   Preheat the oven to 400u00b0F. Place the chicken on a baking pan. Mix some salt, pepper and paprika with 1 tbsp of the oil and brush on the chicken. Bake for about 40 mins until cooked through and crispy, brushing occasionally with oil mixture.

2. 2

   Toast the cashews in a small skillet on medium heat. Reserve some mint leaves for garnish. Place the remaining mint leaves, cashews, Parmesan cheese, garlic and lime peel in a blender and puree. Gradually add 2/3 cup olive oil. Season with salt.

3. 3

   Cook the pasta in boiling salted water according to the package directions.

4. 4

   Remove the chicken from the oven. Carefully remove the skin and cut into strips. With 2 forks, gently pull the meat from the bones. Drain the pasta and return to the pan. Add the chicken and 1/2 the pesto and toss well. Serve on warmed plates, drizzled with the remaining pesto. Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.