2 servings

200 gr heart of palm noodles

1 cup cherry tomatoes

½ tbsp olive oil

320 gr cubed chicken breast

¼ tsp sea salt

pepper to taste

PESTO

1 cup fresh basil

1 cup spinach

1 clove of garlic

1 ½ tbsp olive oil

4 tbsp ricotta cheese

2 tbsp toasted almonds

¼ tsp sea salt

Wash the heart of palm noodles in water to remove excess salt. Let drain in a colander.

Add the basil, spinach, cheese, garlic, almonds and salt to a bowl. Process with the immersion blender. Slowly add the olive oil until the pesto has a smooth consistency. Set aside.

Add half a tablespoon of olive oil to a skillet over medium-high heat and sauté the chicken. Then add the tomatoes and cook until they start to burst, about 5 minutes. Add salt and pepper.

Heat the noodles, transfer to a bowl and add the chicken and tomato mixture. Then pour the pesto over them and serve.

Per serving: 250 gr

Cal: 418.8 P: 57.9 F: 24.6 Cb: 11