Shake up your weeknight dinner routine and try this Chicken and broccoli pesto pasta. Topped with fresh basil and parmesan, it’s big on flavour and ready in just 30 minutes.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
400g fettuccine
300g broccoli, florets removed
2 tsp olive oil
800g Coles RSPCA Approved Chicken Breast Fillets
2 garlic cloves, crushed
¼ cup natural almonds, coarsely chopped
⅓ cup (25g) finely grated parmesan
1 lemon, juiced
⅓ cup (80ml) olive oil, extra
250g cherry tomatoes, halved
Small basil leaves, to serve
Shaved parmesan, to serve
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Method
Step 1
Cook the fettuccini in a large saucepan of boiling salted water following packet directions, adding the broccoli florets in the last 4 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking water. Refresh the broccoli under cold running water, drain and set aside.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate. Thickly slice.
Step 3
Process 1 garlic clove and almonds in a food processor until finely chopped. Add broccoli, parmesan and lemon juice and process until finely chopped. Add 1/4 cup (60ml) of the extra oil in a thin steady stream until well combined. Season with salt and pepper.
Step 4
Heat remaining extra oil in the same frying pan. Add tomato and cook for 2 mins. Add the remaining garlic and cook for 1 minute. Add the fettuccini, chicken, broccoli pesto and reserved cooking water and toss to combine. Season with salt and pepper. Divide between serving bowls and top with basil leaves and shaved parmesan.
Chicken and broccoli pesto pasta
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
400g fettuccine
300g broccoli, florets removed
2 tsp olive oil
800g Coles RSPCA Approved Chicken Breast Fillets
2 garlic cloves, crushed
¼ cup natural almonds, coarsely chopped
⅓ cup (25g) finely grated parmesan
1 lemon, juiced
⅓ cup (80ml) olive oil, extra
250g cherry tomatoes, halved
Small basil leaves, to serve
Shaved parmesan, to serve
Description
Shake up your weeknight dinner routine and try this Chicken and broccoli pesto pasta. Topped with fresh basil and parmesan, it’s big on flavour and ready in just 30 minutes.
Method
Step 1
Cook the fettuccini in a large saucepan of boiling salted water following packet directions, adding the broccoli florets in the last 4 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking water. Refresh the broccoli under cold running water, drain and set aside.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate. Thickly slice.
Step 3
Process 1 garlic clove and almonds in a food processor until finely chopped. Add broccoli, parmesan and lemon juice and process until finely chopped. Add 1/4 cup (60ml) of the extra oil in a thin steady stream until well combined. Season with salt and pepper.
Step 4
Heat remaining extra oil in the same frying pan. Add tomato and cook for 2 mins. Add the remaining garlic and cook for 1 minute. Add the fettuccini, chicken, broccoli pesto and reserved cooking water and toss to combine. Season with salt and pepper. Divide between serving bowls and top with basil leaves and shaved parmesan.
