Romanian Authentic
LightReady in50 min.Portions6First, we prepare the pistachio pesto. We shell the pistachios and put them in the blender along with the olive oil, the grated or diced parmesan, and the basil leaves. Since the parmesan is salty, we add salt only if necessary. We blend everything for a few seconds, until we obtain a smooth sauce.
Wash the shrimp well or, if they are frozen, thaw them in cold water (the idea that thawing in warm water is faster is false). Cut each shrimp lengthwise and quickly remove the dark vein on top (the intestine).
Cut the boneless, skinless chicken thighs into half-centimeter cubes. Crush 2–3 cloves of garlic and mince them finely. Mince the peperoncino very finely as well.
In a hot pan, in which we poured a tablespoon of olive oil, we add the garlic and peperoncino and leave it for a minute. We add the cubed chicken, turning it on all sides, and the shrimp. We mix a few times and add the tomato sauce. We let everything simmer on low heat, without covering the pan, until the sauce reduces and the ingredients blend well together.
Meanwhile, we are preparing the pasta. In a large pot, we put the water to boil. Pasta needs enough water and space to cook evenly and not stick together. The basic rule for dosing is: 1, 10, 100, which means we use 1 liter of water and 10g of salt (one level teaspoon) for every 100g of pasta. When the water starts to boil, we add the salt first, and then the spaghetti, which we cook according to the package instructions, depending on the type of pasta—generally, spaghetti is cooked for 8 minutes if we prefer it well-done or 7 minutes if we like it al dente.
We check that the chicken is thoroughly cooked. We put the boiled pasta in the pan, over the chicken and shrimp, reduce the heat, and gently mix all the ingredients a few times until the flavors blend together.
On a flat platter, we carefully arrange the chicken and shrimp pasta. To make the dish look more appetizing, we can separately pan-sear, in a clean skillet, a head of garlic cut in half and one or two cherry tomatoes. Also for decoration, we can use parmesan shavings, thyme, or oregano. Finally, over the entire dish, we generously pour pistachio pesto, which will complement the Mediterranean taste of this easy-to-make, yet so delicious dish.
A tip: if we have leftover pesto sauce, which oxidizes quickly, we can put it in a jar, covered with a little olive oil that will create a film to prevent oxidation, and keep it in the refrigerator for up to 30 days. Follow the steps here: <center></center> Chef Marcian recommends using quality chicken meat, such as the one from Fragedo: „It is healthy meat, contains less fat, is very versatile, can be easily cooked in many ways, and is white and tender, which makes it the favorite of children and the elderly.”
Discover chicken recipes for the family or special occasions, clearly explained and designed for different tastes.
60 min.
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60 min.
60 min.
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Romanian Romanian 
English
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