Steps
How to make it
Prep 9 min · Cook 17 min
- Cut 100 g chicken breast against the grain into strips; rub with a pinch of salt and black pepper. Slice 80 g mushrooms. Wash 2 scallions and use the greens; mince 2 garlic cloves.
- In a bowl, blend the scallion greens, minced garlic, 2 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 tbsp olive oil, stir-fry the mushrooms 2–3 minutes until they release water and dry again, then add the chicken and sear both sides golden until cooked through, about 5 minutes.
- Lower the heat, then add the pasta, 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.
- Taste and adjust with a pinch of salt and black pepper; plate while hot.
