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Chicken and broccoli pesto pasta
Chicken and broccoli pesto pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious 30-minute chicken and broccoli pesto pasta - a crowd-pleaser for the family!
Ingredients:
  • 400g fettuccine
  • 300g broccoli, florets removed
  • 9.20 gm olive oil
  • 800g RSPCA approved chicken breast fillets
  • 40g almond
  • 25g parmesan
  • 1 lemon, juiced
  • 80ml olive oil
  • Small basil leaves, to serve
  • Shaved parmesan, to serve
Instructions:
  • Boil the fettuccine in a large pot of salted water following packet instructions. Add broccoli florets for the last 4 minutes of cooking. Save 1/3 cup (80ml) of cooking water. Run cold water over broccoli to cool. Drain and set aside.
  • Heat oil in a large frying pan over medium heat. Cook chicken for 5-6 mins on each side until fully cooked. Transfer to a plate and slice thickly.
  • In a food processor, pulse 1 garlic clove and almonds until finely chopped. Add broccoli, parmesan, and lemon juice; continue to process until finely chopped. Slowly drizzle in 1/4 cup (60ml) of extra oil until mixture is well combined. Season with salt and pepper to taste.
  • In the same frying pan, heat the rest of the extra oil. Then, add the tomato and cook for 2 minutes. Next, add the rest of the garlic and cook for 1 minute. Add the fettuccine, chicken, broccoli pesto, reserved cooking water, salt, and pepper. Toss everything together. Divide the dish into serving bowls and garnish with basil leaves and shaved parmesan. Enjoy!

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