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Chicken with Sun-dried Tomato Pesto Farfalles

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Chicken with Sun-dried Tomato Pesto Farfalles

with mushrooms, oregano and cream

Informations supplémentaires
30 min. | 561 kcal | easy | Family, Favorite | Printable version
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!
2unitChicken Breast
0.5unitOregano
30mlGrana Padano Cheese
80mlCream 18%
100gCremini Mushrooms
200gFarfalle
1unitSun-Dried Tomato Pesto
What you need pan, pot, strainer
561 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 8g
12%
cholesterol 112mg
37%
fiber 3g
12%
protein 54g
saturated 4g
20%
sodium 285mg
12%
sugar 5g
trans 0g