Fill a pot with water, add salt and pasta. Cook until it’s done. See cooking time on the package. Then drain the pasta in a colander.
Rinse the tomatoes in water, cut in half.
Cut the chicken fillets into stripes.
Rinse the dill, finely cut.
Heat the frying pan, pour in olive oil. Brown the chicken chunks over high heat for about 5 minutes, stirring constantly. Then add the tomatoes, dill and spices. Mix well.
Combine drained pasta with chicken and pesto sauce. Mix well. Sprinkle with grated cheese and pine nuts.
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