Grilled Chicken With Spinach Tagliatelle And Herb Pesto Recipe

Name: Grilled Chicken with Spinach Tagliatelle and Herb Pesto
Prep time: 1 h
Cook time: 15 min
Total time: 75 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 25 g Parsley; 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 1 pack (100 g) Grocery Farm Indian Pine Nuts; 100 g Garlic - Single Clove; 500 ml Oleev Olivana Natural Olive Oil (Tin); 1 Kg Chefs Art Chilli Flakes; 100 g D'Lecta Parmesan Extra Hard Cheese Block; 100 g Kale Leaf; 500 g Organic Assets Multiflora Raw Honey; 250 g Spinach; 50 g Catch Black Pepper Grinder; 1 kg Simply Staples Mineral Rich Sea Salt; 100 g Salt

Fusion cuisine

Grilled Chicken with Spinach Tagliatelle and Herb Pesto recipe

About this recipe

A keto-friendly dinner featuring grilled chicken paired with spinach tagliatelle and a vibrant parsley and pine nut pesto. This dish is packed with flavor and perfect for those seeking a low-carb solution.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
25 g Parsley
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
1 pack (100 g) Grocery Farm Indian Pine Nuts
100 g Garlic - Single Clove
500 ml Oleev Olivana Natural Olive Oil (Tin)
1 Kg Chefs Art Chilli Flakes
100 g D'Lecta Parmesan Extra Hard Cheese Block
100 g Kale Leaf
500 g Organic Assets Multiflora Raw Honey
250 g Spinach
50 g Catch Black Pepper Grinder
1 kg Simply Staples Mineral Rich Sea Salt
100 g Salt

Instructions

1. In a large container, dissolve 1/4 cup sea salt and 2 tablespoons honey in 2 cups warm water. Place 500 g chicken breasts in the brine and refrigerate for one hour.
2. While the chicken is brining, prepare the pesto by combining 4 cups Italian parsley, 1/2 cup pine nuts, 4 cloves garlic, 1/3 cup olive oil, and 1/4 teaspoon chili flakes in a food processor. Pulse until smooth, then transfer to a bowl and stir in 3 tablespoons grated Parmesan cheese. Season with sea salt and freshly ground black pepper to taste.
3. Remove the chicken from the brine and pat dry with paper towels. Slice the chicken breasts on the bias into pieces approximately 1/4- to 1/2-inch thick. Heat a grill pan over medium heat, lightly brush the surface with olive oil, and grill the chicken for 3 to 5 minutes per side, or until an instant-read thermometer reads 150 to 155°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
4. Bring 4 quarts of water to a boil in a large pot over high heat. Add 1 package fresh spinach tagliatelle and cook until al dente, about 2 to 3 minutes. Drain the pasta.
5. Stir the prepared pesto and 6 cups baby spinach into the hot pasta until the spinach is wilted. Add the grilled chicken slices and mix well.
6. Serve the dish warm, garnished with extra grated Parmesan cheese on the side.