Low carbon chicken and pesto penne
Low-carbon cooking? A relevant option when you realize that food represents one of the top items in your carbon footprint.
Ingredients
- 120 g Penne Rigate
- 40 g button mushrooms
- 40 g roast chicken breast, thinly sliced
- 30 g pesto sauce
- 1 pinch coarse salt
- 10 g arugula
- 1 tablespoon oil
- Preparation. Rinse and drain the arugula. Thinly slice the mushrooms. Pre-cook the pasta in boiling salted water. Set aside and leave to cool.
- Method. In a wok, brown the pre-cooked pasta and mushrooms in a little oil. Add the pesto and thinly sliced roast chicken breast. Fry for about 1 minute.
- Serving. Serve in a soup plate and garnish with a sprinkle of arugula.
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