Fettuccine Pesto Chicken
with Broccolini & Cherry Tomatoes
Roasting cherry tomatoes with balsamic vinegar renders them rich and oozing with flavour - the perfect thing for a fettuccine dish with scrumptious pesto chicken and fresh Parmesan cheese. Little trees of broccoli complete this easy to make, easy to like pasta dinner for the whole family to enjoy.
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Ingredients
1 head
broccoli
600 g
chicken thigh
1 block
Parmesan cheese
(Contains Milk;)
1 punnet
cherry tomatoes
¾ packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
Not included in your delivery
2 tbs
balsamic vinegar
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the broccoli into small florets and chop the chicken thighs into 3 cm pieces. Finely grate the Parmesan cheese.
Place the cherry tomatoes on a lined oven tray and drizzle with the balsamic vinegar and half of the olive oil. Toss to coat. Cook in the oven for 10 minutes or until the tomatoes are soft and roasted.
Meanwhile, in a large pot bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 11 minutes or until ‘al dente’, stirring regularly to ensure that the fettuccine does not stick. Add the broccoli in the last 2 minutes of cooking. Drain the pasta and broccoli and return to the pot, off the heat. Cover with a lid.
To cook the chicken thigh pieces, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes or until lightly browned and cooked through.
Add the tomatoes and chicken to the pot with the pasta and broccoli. Stir through the traditional pesto and season to taste.
Divide the fettuccine between plates, top with the grated Parmesan cheese and get slurpin’!