Chicken-pesto-tomato pasta

Time: 30 minutes

Servings: 2

INGREDIENTS:

• 625 g chicken breast fillet
• 40 g pesto
• 200 g of cherry tomatoes
• 300 g dry chickpea penne pasta
• 3 cloves (about 11 g) of garlic
• 15 g of coconut fat
• Salt, pepper, chili, oregano, basil

 

PREPARATION:

1.) Cut the chicken breast.

2.) Cut the cherry tomatoes into quarters and peel the garlic as well.

3.) Cook the pasta al dente.

4.) Heat a wok and then add the coconut fat. Return the temperature to medium.

5.) Fry the chicken until it becomes white. Then the spices can come in, followed by the cherry tomatoes and the crushed garlic.

6.) Simmer well.

7.) Mix the filtered pasta with the pesto and then add to the chicken.

8.) Mix well and cook it for 5 minutes.

9.) Serve with grated cheese.