Meat weekly menu 09/2021

Tuscan Chicken Pasta

by Fattig.student
Poultry
Gluten-free
30 min
Tuscan Chicken Pasta

ingredients

  • 100 g lentil or pea penne
  • 1 clove garlic
  • 1/2 x red onion
  • 100 g sun-dried tomatoes in oil
  • 200 g chicken breast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 dl cream
  • 1/2 pack spinach
  • 25 g parmesan
  • 1/4 pack fresh basil

method

  1. Boil the lentil pasta in salted water.
  2. Mince the garlic and red onion and add to a pan together with sun-dried tomatoes in oil. Fry over medium heat until the onion is soft.
  3. Add the chicken fillet and cook until the chicken is cooked all the way through. Season with salt and pepper.
  4. Add cream and let it simmer for a few minutes.
  5. Drain the pasta once it's al dente. Add the pasta to the sauce, along with fresh spinach and mix until the spinach has shrunk and the pasta has absorbed some of the cream sauce.
  6. Serve with grated parmesan and fresh basil.

Pesto Pasta

by Fattig.student
Vegetarian
Gluten-free
30 min
Pesto Pasta

ingredients

  • 100 g lentil or pea penne
  • 2 clove garlic
  • 25 g pine nuts
  • 3/4 pack fresh basil
  • 1/2 dl olive oil
  • 1 tsp salt
  • 50 g parmesan

method

  1. Boil the lentil pasta in salted water.
  2. Add garlic, pine nuts, olive oil, fresh basil and salt to a bowl and mash everything with an immersion blender or a mortar.
  3. Once nice and smooth, stir in grated parmesan.
  4. Drain the pasta, and mix with a third of the pesto. Top with more parmesan.
  5. If you follow the weekly menu, set aside two thirds of the pesto for other dinners this week.

Pesto Pizza

by Fattig.student
Vegetarian
20 min
Pesto Pizza

ingredients

  • 1/2 x red onion
  • 75 g parmesan
  • 1/2 pack pizza dough

method

  1. In this dinner we'l be using the pesto that was made earlier in the weekly menu.
  2. Slice the red onion and grate parmesan.
  3. Spread more than half of the leftover pesto across the pizza dough. Top with red onion and grated parmesan. Bake in the oven according to the instructions on the pizza dough package.

Chicken Salad with Pesto and Homemade Breadsticks

by Fattig.student
Poultry
40 min
Chicken Salad with Pesto and Homemade Breadsticks

ingredients

  • 100 g sun-dried tomatoes in oil
  • 1/2 pack pizza dough
  • 50 g lentil or pea penne
  • 200 g chicken breast
  • 1/2 x red onion
  • 1/2 pack spinach

method

  1. For this dinner we'll be using the rest of the pesto made earlier in the weekly menu.
  2. Start making the breadsticks by mashing the sundried tomatoes in oil with an immersion blender until a paste-like consistency. Next, spread the paste our across the store-bought pizza dough. Fold half of the pizza over the other side. Slice the folded dough into 5 cm wide strips.
  3. Twist the strips and place on a baking tray lined with parchment paper. Bake according to the instructions on the pizza dough package.
  4. Boil the lentil pasta in salted water.
  5. Slice and fry the chicken fillet in a pan until properly cooked. Season with salt and pepper.
  6. Slice the red onion.
  7. Combine pasta, chicken, red onion, spinach and leftover pesto in a bowl. Serve with warm breadsticks.
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