Pasta with Chicken and Broccoli Pesto

Ingredients

• 500 g chicken breast fillet
• 1 Organic lemon
• Salt
• 450 g broccoli
• 80 g almond kernels
• 20 g basil (1 bunch)
• 3 Garlic cloves
• 50 g feta cheese (45% fat in dry matter)
• 400 g Whole Wheat Spaghetti
• 8 tbsp olive oil
• Pepper
• 250 g Cherry Tomatoes
• chili flakes

Instructions

1. 1.

   Rinse the chicken meat and pat it dry. Rinse the lemon hot and slice it into rounds. Place the chicken and lemon slices in a pot, cover with water, add salt, bring everything to a boil and simmer for 10 minutes over low heat.

2. 2.

   Meanwhile clean, wash, cut the broccoli into florets and cook for 5–6 minutes in boiling salted water. Then drain, shock in cold water, let it drip and cool down.

3. 3.

   Toast the almonds in a hot pan without oil over medium heat for 3 minutes; then roughly chop and set aside. Wash the basil, dry it gently, pluck the leaves, reserve some for garnish. Peel and quarter the garlic. Crumble the feta finely.

4. 4.

   Remove the pot with chicken from the stove and let the meat absorb the broth for 10 minutes.

5. 5.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente. Then drain and set aside.

6. 6.

   Meanwhile blend the garlic, broccoli, 50 g almonds, basil and 7 tbsp oil in a blender until smooth; add a little water if needed to make it creamy. Stir the feta into the pesto and season with salt and pepper.

7. 7.

   Wash and halve the tomatoes. Heat the remaining oil in a pan. Sauté the tomatoes for 4 minutes over medium heat. Add half of the pesto, then the pasta, season with salt and pepper and heat for 2–3 minutes. Slice the chicken. Arrange the pasta on a plate, top with the sliced chicken, pour the remaining pesto over it and sprinkle with the rest of the almonds, chili flakes and basil.