Sauted chicken, fresh spaghetti al dente and herby oil

Préparation 15min
Préparation 2
Préparation 5min
Parmentier cnd BD-min

Ingrédients :

For the sautéd chicken:

  • 1 pack of Jean Routhiau Tex Mex sliced chicken
  • 1/2 yellow onion
  • 2 carrots
  • 10g pine nuts
  • 5cl olive oil


For the herby oil:

  • 10cl olive oil
  • 5cl sunflower oil
  • 10g fresh coriander
  • 10g flat-leafed parsley
  • 5g fresh mint
  • 1 garlic clove
  • 1/2 yellow onion


For the curry sauce:

  • 1 shallot
  • 150g fromage blanc
  • 10g curry powder
  • Unrefined salt and freshly milled pepper


For the spaghetti:

  • 400g fresh spaghetti made with eggs
  • 1 cube chicken stock
  • Olive oil
  • Salt

Préparation :


Herby oil:

  • Put the two oils, coriander, parsley, mint, garlic with the germ removed and half-onion in a blender, and blend until a fine, even mixture is obtained.


Curry sauce:

  • Chop the shallot very finely, mix with the fromage blanc and curry. Season.



  • Place the spaghetti in salted boiling water flavoured with chicken stock. Cook until al dente.
  • Mix a trickle of olive oil into the cooked pasta.


Sautéd chicken:

  • Brown the finely chopped half-onion and carrots for 2-3 minutes in a pan.
  • Add the chopped chicken.
  • Cook for 5 minutes, with the pine nuts.


To serve:

  • Mix the pasta with the pesto, and place on the plate.
  • Arrange the meat and vegetables on the plate.
  • Top with a small amount of curry-flavoured fromage blanc.
Bon appétit !

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