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Pesto Chicken Spaghetti

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Ingredients Method

Ingredients
  

  • 2-3 pcs boneless chicken breast (cutlets, sliced thinly)
  • 1 1/2 cup flour
  • sprinkle of garlic powder
  • sprinkle of garlic powder
  • 1/2 stick butter
  • 3-4 tbsp oil
  • 1 jar pesto
  • 1 box thin spaghetti noodles
  • water for boiling
  • 1 sm onion chopped
  • 2 cloves garlic peeled, chopped
  • 2 cups reserved pasta water

Method
 

  1. Boil water to cook the pasta, al dente. Make sure to reserve 2 cups of pasta water before draining completely.
  2. Season flour with garlic powder, salt and pepper. Coat the chicken cutlets with the flour mixture.
  3. Heat up pan. Melt butter and add oil. Pan-fry the chicken cutlets, each side until golden brown. Do this in batches.
  4. Sliced the pan-fried chicken cutlets into strips. Set aside.
  5. Heat up wok or sauté pan. Add oil. Stir in chopped onion and garlic. Cook for a minute or 2. Add the jar of pesto sauce. Add the reserved pasta water. Stir everything together and let it boil.
  6. Add the cooked thin spaghetti noodles. Stir to incorporate the pesto into the noodles. Stir in the strips of chicken.