Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve ½ cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
To assemble
4
Season the chicken breast with salt and black pepper.
5
Heat the olive oil in a wide pan over high heat and fry the chicken cubes 3–4 minutes per side, until golden. Remove and set aside.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
6
Add the garlic and fry 30 seconds, until fragrant.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
7
Take the skillet off the heat, add the pasta and the pesto with a little of the cooking water, and toss until the sauce coats the pasta.
Frying pan
💡Don't heat pesto on the stove: heat turns the basil black. The heat of the pasta and the cooking water is enough.
8
Return the chicken cubes, add the lemon juice, sprinkle the Parmesan on top and serve immediately.
485calories
34 gprotein
47 gcarbs
17 gfat
● protein 28%● carbs 39%● fat 33%
Per serving (191 g), of 4 servings
For the Cooked pasta · To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Parmesan cheese: measured in tbsp in this recipe: 1 tbsp = 5 g · 367 kcal per 100 g · More about Parmesan cheese →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
