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Creamy Pesto Chicken Penne

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Creamy Pesto Chicken Penne

with pepper, zucchini and parmesan

Informations supplémentaires
25 min. | 768 kcal | easy | Family |
1. Setup Chop the garlic. Dice the bell pepper and the zucchini. On a separate board, cut the chicken into pieces.
2. Cook the pasta Bring a pot of salted water to a boil. Once the water is boiling, add the pasta and cook for 8-10 minutes. Save about 1 cup of the pasta cooking water before draining. Drain and set aside.
3. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken and the spices and cook for 7-8 minutes or until the chicken is cooked. Remove and set aside.
4. Cook the vegetables and make the sauce In the same pan, add a drizzle of olive oil. Add the peppers, the zucchini and the garlic. Cook for 5-6 minutes. Add the cream, the pesto and a little of the pasta cooking water. Simmer for 2-3 minutes.
5. Assemble Add the pasta, the chicken and half of the grana padano. Mix well and season with salt and pepper.
6. Plate your dish Serve the pasta. Garnish with the rest of the grana padano. Bon appétit!
2 unit Chicken Breast
140 g Penne
40 g Grana Padano Cheese
1 unit Zucchini(s)
1 unit Basil Pesto
1 unit Garlic Clove(s)
1 unit Pepper(s)
20 ml Spice Mix (dried oregano,garlic powder,chili powder)
60 ml Cream 18%
What you need Pot, strainer, pan.
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 72g
24%
fat 31g
48%
cholesterol 127mg
42%
fiber 7g
28%
protein 50g
saturated 8g
40%
sodium 448mg
19%
sugar 6g
trans 0g