Top of page

Chicken with Sun-dried Tomato Pesto Farfalles

30 min. | 561 kcal | easy |
Family, Favorite
Subscribe now
1. Cook the chicken Bring a pot of salted water to a boil. Heat a drizzle of oil in a pan over medium heat. Adds salt and pepper to the chicken. Cook the chicken 7-8 minutes on each side until cooked through. Remove from the pan and keep warm.
2. Cook the pasta Cook the pasta in the boiling water 8-10 minutes. Drain.
3. Setup Thinly slice the mushrooms. Remove the leaves and then, chop the oregano.
4. Cook the mushrooms Add a drizzle of oil to the pan over medium-high heat. Cook the mushrooms 4-5 minutes until colored. Add salt and pepper.
5. Add the pasta Add the pasta, pesto, oregano and the cream. Mix 1-2 minutes.
6. Plate your dish Serve the pasta with the chicken. Garnish with the parmesan. If kids don't like mushrooms, it's a good recipe to show them how it looks. The pieces are large enough that they can remove them as needed. Bon appétit!
2 unit Chicken Breast
0.5 unit Oregano
30 ml Grana Padano Cheese
80 ml Cream 18%
100 g Cremini Mushrooms
200 g Farfalle
1 unit Sun-Dried Tomato Pesto
What you need pan, pot, strainer
561 kcal
% daily value
% daily value
carbohydrate 65g
fat 8g
cholesterol 112mg
fiber 3g
protein 54g
saturated 4g
sodium 285mg
sugar 5g
trans 0g