42 people made this
About this recipe:
Simple flavours of chicken dressed with pesto and badam. Yummy on a busy weeknight.
275g vermicelli pasta
2 cloves garlic, minced
2 tablespoons olive oil
2 boneless, skinless chicken breast fillets, cooked and chopped
25g toasted almond flakes
- Cook vermicelli in boiling water until al dente. Drain.
- In a large saucepan over medium heat, saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta and pesto and mix well.
- Top with toasted almond flakes.
Write a review
Click on stars to rate