Low carbon chicken and pesto penne

Penne bas carbone
Low-carbon cooking? A relevant option when you realize that food represents one of the top items in your carbon footprint.

  • 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
  1. Preparation. Rinse and drain the arugula. Thinly slice the mushrooms. Pre-cook the pasta in boiling salted water. Set aside and leave to cool.
  2. 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.
  3. Serving. Serve in a soup plate and garnish with a sprinkle of arugula.


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