Spicy Italian Chicken with Red Pesto Spaghetti, Crisp Leaves & Parmesan
- Spicy
- Pasta
- Meat
- Italian
- Contains Nuts
- Contains Dairy
- Chicken
Earthy walnuts in this delicious pasta dish take on the sweetness of roasted red pesto in this unique variation. Toss the pesto with pasta and spicy marinated chicken and garnish for an elegant weeknight meal.
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Nutrition Per Serving
- Calories 940
- Carbs 79.8g
- Fat 47.1g
- Fibre 5.7g
- Protein 49.4g
- Sugar 8.7g
Reviews
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0.0 min
Preheat the oven to 180C and bring a pan of salted water to the boil.
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0.5 min
Finely chop the garlic.
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1.5 min
Chop the walnuts.
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2.0 min
Using a peeler shave delicate flakes of parmesan.
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3.0 min
Combine the brown sugar, paprika and chilli powder in a small bowl.
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3.5 min
Brush the chicken breast lightly with some olive oil and season with salt and pepper.
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4.0 min
Sprinkle the spice mixture over the chicken and rub into the chicken, thoroughly coating on both sides.
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5.5 min
Transfer to a baking tray and put in the oven to bake.
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10.0 min
Add the spaghetti to the boiling water.
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10.5 min
Heat the olive oil in a frying pan.
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11.5 min
Add the garlic and saute until golden.
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12.5 min
Add the cream and red pesto.
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13.0 min
Season with salt, pepper and dried chilli flakes.
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15.0 min
Add a splash of pasta water to the sauce and combine.
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18.0 min
Drain the spaghetti and reserve some of the pasta water.
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18.5 min
Sprinkle in the walnuts to the pesto sauce.
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19.0 min
Add the spaghetti to the sauce and add small amounts of the reserved pasta water to loosen the sauce if needed to coat thoroughly.
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20.0 min
When the chicken is cooked remove from the oven and transfer to cutting board.
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20.5 min
Slice the chicken into thin slices.
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22.0 min
Distribute the pasta among the serving bowls.
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23.0 min
Garnish with the mixed salad leaves and parmesan.
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24.0 min
Arrange the sliced chicken atop the pasta.
Follow the recipe steps below or
Pantry Ingredients
Reviews
Trish Sheehan Verified
enjoyed it but not at all spicy!