Pasta with Chicken and Green Beans
A quick, simple and creamy pasta dish with chicken, beans and toasted pine nuts. Perfect for a classic weekday dinner.
Equipment
Ingredients
Pasta
water
3 l
coarse salt
1 tbsp
dried pasta, e.g. spirals
300 g
frozen green beans (frozen)
350 g
Chicken
whole grilled chicken (grilled)
1 piece
Sauce
pine nuts
2 tbsp
garlic (minced)
2 clove
piquant cream cheese
100 g
water
0.1 l
coarse salt
0.5 tsp
freshly ground black pepper
1 pinch
Garnish
fresh basil
1 handful
freshly ground black pepper
1 pinch
Instructions
Boil water
Bring water with salt to a boil in a large, heavy-bottomed pot.
Cook pasta
Add pasta to the boiling water and cook at even heat for about 7 minutes.
Add green beans
Add beans and cook for an additional 3 minutes until the pasta is al dente, not soft.
Reserve pasta water
Reserve 2 dl of cooking water and drain the pasta and beans in a colander.
Prepare chicken
Remove the skin from the chicken, shred the meat and cut it into bite-sized pieces.
Toast pine nuts
Place pine nuts in a dry pan. Turn up to high heat and toast while stirring for about 2 minutes.
Add garlic
Reduce to medium heat, add garlic and toast for another 2 minutes.
Make sauce
Add cream cheese, the 2 dl reserved cooking water, salt and pepper to the pan and let it boil for about 1 minute.
Combine ingredients
Add chicken meat, pasta and beans and toss well.
Serve
Transfer the pasta dish to a serving dish and sprinkle with basil leaves and freshly ground pepper.
Storage
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator.
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