{"id":4949,"date":"2023-10-25T14:40:17","date_gmt":"2023-10-25T14:40:17","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4949"},"modified":"2023-10-25T14:40:17","modified_gmt":"2023-10-25T14:40:17","slug":"chicken-pesto-pasta","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4949","title":{"rendered":"Chicken pesto pasta"},"content":{"rendered":"

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Ingredient:<\/h2>\n

400 g Chicken breast fillets, skinless and boneless 2 x Chicken breasts<\/span><\/p>\n

145 g Fresh pesto<\/span><\/p>\n

350 g Dried pasta<\/span><\/p>\n

200 g Green beans<\/span><\/p>\n

200 g Cherry tomatoes Halved<\/span><\/p>\n

2 tbsp Creme fraiche<\/span><\/p>\n

Salt and pepper<\/span><\/p>\n

To serve (optional)<\/b><\/h4>\n

20 g Pine nuts<\/span><\/p>\n

100 g Mozzarella pearls<\/span><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

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Directions:<\/h2>\n
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Preheat the grill to hot.<\/span><\/p>\n

Flatten your chicken breasts (I do this by laying them between sheets of cling film and bashing with a rolling pin). Pop them onto a baking tray and cook one side under the grill for 5 minutes, turn over and spread a teaspoon of the pesto onto each one and pop back under the grill for another 5 minutes or until cooked through.<\/span><\/p>\n

Meanwhile, cook the pasta in boiling, salted water for 10 minutes or according to pack instructions.<\/span><\/p>\n

Whilst the pasta is cooking halve the cherry tomatoes, and trim the green beans as necessary.\u00a0<\/span><\/p>\n

4 minutes before the end of the cooking time, throw in the green beans with the boiling pasta.<\/span><\/p>\n

Cut the chicken into thin slices.<\/span><\/p>\n

Drain the pasta and beans, stir in the rest of the pasta, the cherry tomato halves, the creme fraiche, chicken,salt and pepper and pine nuts.<\/span><\/p>\n

Enjoy!<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredient: 400 g Chicken breast fillets, skinless and boneless 2 x Chicken breasts 145 g Fresh pesto 350 g Dried pasta 200 g Green beans 200 g Cherry tomatoes Halved 2 tbsp Creme fraiche Salt and pepper To serve (optional) 20 g Pine nuts 100 g Mozzarella pearls TURN TO THE NEXT PAGE TO READ […]<\/p>\n","protected":false},"author":1,"featured_media":4951,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t