Seared Chicken Breasts with Almond Pesto Pasta Salad

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Seared Chicken Breasts with Almond Pesto Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
4
3
Lemons (juiced)
400 grams
12
sun-dried Tomatoes
3 tablespoons
black Olives
3 tablespoons
blanched almonds
3
2 tablespoons
chopped Parsley
cold-pressed Olive oil
freshly ground Pepper

Preparation steps

1.

For the chicken: Rinse the chicken breasts and pat dry. Squeeze the juice from 2 lemons then drizzle over the chicken. Add 2 tablespoons olive oil, season with salt and pepper and turn to coat. Let stand overnight in the refrigerator. 

2.

For the pasta salad: Cook the pasta in boiling salted water until al dente then drain. Cut the sun-dried tomatoes into quarters. Peel the garlic, place in a food processor along with the almonds, parsley and 3 tablespoons oil and process until combined. Season with salt and pepper, toss with the noodles and let cool. Before serving, toss with the juice from the remaining lemon, sun-dried tomatoes and olives.

3.

Heat 3 tablespoons oil in a large frying pan. Drain the chicken breasts from the marinade and sear until golden brown on all sides. 

4.

Arrange the chicken breasts and pasta salad on serving plates. Serve with a green salad, if desired.