Pasta Salad with Chicken and Spinach Pesto
By chef Franco Luise
A fresh pasta salad with homemade spinach pesto, juicy chicken, and vegetables. Great for a quick lunch to take to work or as a light dinner.
- 21 min
- total
- Easy
- level
10 min prep · 11 min cook
What you will need
-
Fusilli 125 g -
Chicken Breast 0.5 pcs -
Fresh Spinach 0.25 pcs -
Cherry Tomatoes 50 g -
Radishes 25 g
-
Garlic 1 clove -
Lemon 0.25 pcs -
Italian Hard Cheese 0.5 tbsp -
Cashew Nuts 10 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨
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Cut the tomatoes. Cut the cherry tomatoes in half
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Process the radishes. Slice the radishes into thin rounds, then into thin strips
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Crush the cashews. Crush the cashews and chop them coarsely
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Cook the pasta. Bring the pasta to a boil in salted water and cook over medium heat for about 8 minutes, according to the package instructions
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Fry the chicken breast. Cook the chicken breast in a pan with salt, pepper, and garlic over medium heat for about 5 minutes on each side, or 2-3 minutes on each side if cut lengthwise in half
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Drain the pasta and mix with the vegetables. Drain the pasta, rinse with cold water, and add it to a bowl along with the tomatoes, cashews, and radishes
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Slice the chicken and add it. Cut the chicken into small cubes and add it to the pasta
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Season and toss. Mix everything together, season with salt, pepper, and lemon juice, add the spinach leaves and cheese
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Serve the salad. Serve in a bowl and enjoy 🥗🍽️✨
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