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One-pan creamy chicken pesto pasta
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
30-minute chicken fettuccine - perfect weeknight meal.
Ingredients:
  • 55g (1/3 cup) pine nuts
  • 18.20 gm extra virgin olive oil
  • 500g chicken tenderloins
  • 2 garlic cloves, chopped
  • 80ml (1/3 cup) white wine
  • 250g dried fettuccine (see note)
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 180ml (2/3 cup) thickened cream
  • 60.00 gm store-bought pesto, plus extra, to serve
  • Finely grated parmesan, to serve
  • Fresh basil leaves, to serve (optional)
Instructions:
  • In a large frying pan, toast the pine nuts over high heat for about 3 minutes, shaking the pan occasionally, until fragrant and golden. then transfer them to a bowl.
  • 1. Heat oil in a pan. 2. Cook chicken for 3 minutes per side until golden and cooked through. Transfer to a plate. 3. Add garlic to the pan and cook for 30 seconds until aromatic. 4. Pour in the wine, simmer, and scrape the pan for 2 minutes until reduced.
  • Combine the pasta and stock in the pan and simmer covered for 8 minutes until almost cooked. Stir in the cream and pesto and cook for 2 more minutes until the sauce thickens.
  • Tear the chicken into large pieces and add to the pan along with half of the pine nuts. Mix well. Then, sprinkle with parmesan, the rest of the nuts, and basil if desired. Finish by topping with extra pesto.

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