Pasta Nero With Chicken And Mint Pesto – a delicious recipe with chicken breasts, paprika, olive oil, cashews, mint washed, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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
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
Cook the pasta in boiling salted water according to the package directions.
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.
656
kcal
Calories
48
g
Fat
6
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 pounds chicken breasts with skin and bone, paprika, 2/3 cup olive oil, 1/3 cup cashews, and more.
Yes, Pasta Nero With Chicken And Mint Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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