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INGREDIENTS
- 300 g chicken breasts
- 125 g spinach leaves
- 30 g hazelnuts
- 70 ml sunflower oil
- 40 g Parmesan
- 400 g whole grain pasta, dry
- Salt
- Pepper
INGREDIENTS FOR THE TIP
- 2 cloves of garlic
MIGHT BE USEFUL
- Cooking utensils
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INSTRUCTIONS
- 1Cook the whole grain pasta in salted boiling water until tender. The cooking time depends on the type of pasta used, but it usually takes around 12–15 minutes.
- 2Meanwhile, clean the chicken breasts, cut them into cubes, and quickly sauté them in 10 ml of sunflower oil (about 1 tablespoon). Sauté for about 5 minutes over medium heat and set aside.
- 3Prepare the spinach pesto: blend the spinach, hazelnuts, the remaining sunflower oil, and Parmesan together. Blend the pesto until smooth and season with salt and pepper.
- 4Drain the cooked pasta and mix it with the spinach pesto and sautéed chicken. Divide into 4 servings and serve.
Tip
For a spicier version, add 2 cloves of garlic to the pesto.

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The author of the photograph is Marie Bartošová