Spaghetti with pesto and chicken pieces

20 Minutes

2 Persons


400 g courgette

175 g spaghetti

1 onion

1 clove of garlic

200 g Vivera chicken pieces

2 tbsp oil

90 g vegan pesto

30 g arugula

20 g cashews

What to do

Cook the spaghetti in water with salt until al dente according to the instructions on the package. Heat 2 tbsp oil in the pan, and fry the chicken pieces for 4 minutes.

Chop the onion,  crush the garlic, and cut the courgette into small cubes. Add all these to the chicken pieces, and fry for 8 minutes. Drain the spaghetti. Add the spaghetti and pesto to the chicken pieces and courgette. Season with salt and pepper.

Divide the spaghetti between the plates, and serve with the arugula topped with the cashew nuts.

Bon appetit!

Plant Chicken Pieces

Heat oil in the pan. Fry at medium heat 4 minutes and turn regularly.

Heat in a pre-heated oven for 4 minutes at 225°C.

100% Plant-Based

High in protein

Source of iron and vitamin B12

Look what's inside!