Chicken Spaghetti In Pesto Sauce; Perfect Italian Dinner

Pasta known as spaghetti is long, thin, cylindrical, and solid. It is a component of every classic Italian meal. Spaghetti is manufactured from milled wheat, water, and occasionally other vitamins and minerals, just as other types of pasta. Durum wheat semolina is often used to make spaghetti in Italy. Although whole wheat flour can be added, pasta is often made with refined flour, which makes it white. Capellini is a very thin kind of spaghetti, whereas spaghettoni is a thicker variation.

Pesto, also known as Pesto alla Genovese (Genoese Pesto in English), is an Italian sauce that may be traced back to Genoa, the regional capital of Liguria. Crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheeses like Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (a sheep's milk cheese), all combined with olive oil, are the typical ingredients. Traditionally, pesto is made with a wooden pestle and a marble mortar. The washed and dried basil leaves are added to the mortar along with coarse salt and pounded to a creamy consistency after the garlic and pine nuts are first added and reduced to a cream.

Here's how you can make pesto spaghetti with chicken for dinner-

Ingredients

1. Spaghetti boiled at 200 gram

2. Basil leaves 1 cup

3. Garlic 5-6 cloves

4. Pine nuts(chilgoza) 1/4 cup

5. Salt to taste

6. Olive oil 4 tablespoons

7. Parmesan cheese 1/3 cup + for garnish

8. Chicken breast 1-inch cubes 2

9. White sauce 3 tablespoons

10. Milk 1/4 cup

1. Combine half of the basil leaves, half of the crushed garlic, the pinenuts, salt, and two teaspoons of extra virgin olive oil to produce a smooth paste for the pesto sauce. Remix after adding Parmesan cheese.

2. In a non-stick pan, warm half a tablespoon of olive oil. Sauté for a minute after adding the remaining garlic. Add salt and spaghetti. Well, toss. Put the spaghetti on a serving platter.

3. In another nonstick pan, heat the remaining oil. Add the boneless chicken and pesto sauce. Blend thoroughly, then heat for two to three minutes.

4. Stir in the white sauce after adding it. Put the milk in.

5. Add the torn basil leaves that are left. Mix thoroughly, correct salt, and heat for two minutes.

6. When the chicken is finished cooking, pour it over the pasta and serve right away with Parmesan cheese as a garnish.