Wholegrain spaghetti with chicken fillet


1 tablespoon oil

1 kg chicken breast, cut into cubes and grilled

2 cups asparagus, cut in half

10 cherry tomatoes, cut in half or 2/3 cup of pesto sauce

2 cups wholegrain penne rigate (spaghetti) boiled

A little salt and pepper

Parsley for garnish

Time of execution
20 minutes
Execution Method
Heat the oil slightly in a large non-stick pan. Put the asparagus and add a little salt. You should sauté them for about 3 minutes until they start to soften.
Mix pesto, pasta and chicken.
Add the cherry tomatoes and bring the food to a boil.
Optionally add the parsley as a garnish.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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