- 2 chicken breasts
- about 250 gram penne pasta
- 4 tablespoons pesto (store-bought or make your own)
- 2 garlic cloves
- 1 red onion
- 500 ml chicken stock
- olive oil
- optional: small handful of cherry tomatoes
- about 50 gram Parmesan cheese (or grana padano)
- pepper and salt to taste
- handful of almond shavings
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet + lid
- small bowl
- fine cheese grater
Preparation — 10 minutes
PEEL the red onion and chop into (half) thin rings. PEEL and finely chop the garlic cloves. REMOVE any excess muscles or fat from the chicken breasts and divide into bite-size pieces.
Finishing the chicken and pesto pasta with almonds — 20 minutes
HEAT a large skillet on medium-high heat and roast the almond shavings in the dry skillet for a short amount of time. TRANSFER them to a boil and heat olive oil in the same skillet. Sauté the red onion and garlic for a few minutes and ADD the chicken pieces for a few minutes before you add the pasta to the skillet. POUR in the chicken stock and put the lid on. As soon as the pasta is almost done, that should be after about 10 minutes, you need to remove the lid so the excess stock can evaporate.
If you’re cherry tomatoes you can add them to the skillet. STIR in the pesto and season with pepper and salt. FINISH with grated cheese and almond shavings, enjoy!