Steps
How to make it
Prep 9 min · Cook 18 min
- Cut 100 g chicken breast against the grain into strips; rub with a pinch of salt. Cut 100 g broccoli into small florets. Wash 2 scallions and use the greens; mince 2 garlic cloves.
- Blanch the broccoli 1 minute and drain. In a bowl, blend the scallion greens, minced garlic, 1.5 tbsp olive oil, and 2 tbsp grated cheese into pesto paste (without a processor, chop ultra-fine and mix).
- Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
- Heat a skillet over medium-high heat. Add 1.5 tbsp olive oil and lay the chicken in a single layer. Sear both sides golden until cooked through, about 5–6 minutes. Set aside.
- In the same pan, stir-fry the broccoli 1 minute. Lower the heat, then add the pasta, chicken, pesto paste, and 3–4 tbsp pasta water.
- Toss over high heat 1–2 minutes until the pasta is coated and the sauce slightly reduces.
- Plate while hot.
