Serves 1
Directions
- 1Start by making the pesto with garlic cloves, salt, pine nuts, fresh basil, and slowly stream in some olive oil.
- 2For the cream sauce, sauté some minced garlic in a little bit of butter.
- 3Add in heavy cream, salt, black pepper, white pepper, dried parsley.
- 4Finish the cream sauce off with some Pecorino Romano and some lemon juice.
- 5Cook your pasta until it's al dente.
- 6Fry up some crispy chicken cutlets.
- 7For the sauce, heat up some chicken broth.
- 8Add in the pesto along with that al dente pasta and some pasta water.
- 9Let this cook together for a couple of minutes.
- 10Finish it off with some Pecorino Romano.
- 11Plate everything together with a little arugula salad.
- 12Pour that cream sauce on top.
Ingredients
- garlic cloves
- salt
- pine nuts
- fresh basil
- olive oil
- minced garlic
- butter
- heavy cream
- salt
- black pepper
- white pepper
- dried parsley
- Pecorino Romano
- lemon juice
- pasta
- chicken cutlets
- chicken broth
- pasta water
- arugula salad
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