CHICKEN AND PESTO FETTUCCINI

Prep time:
20 minutes
Cooking time:
30 minutes
Serves4 Energy (kCal)520
Protein32.3g Carbohydrates60.4g
Total Sugars6.9g Fat15.5g
Sat Fat5.7g Fibre5.4g
Sodium235
Phase: Active 2,Active 1,Maintenance,

INGREDIENTS

  • 300 gram dry fettuccini
  • 1 cup chopped basil
  • 4 chopped cloves of garlic (12g)
  • 2 tablespoon parmesan cheese (18g)
  • 1 1⁄4 cup soft ricotta cheese (300g)
  • 2 tablespoon finely chopped pine nuts
  • 1⁄4 cup chicken stock (65mL)
  • 50 gram partially sun-dried tomatoes
  • 200 gram cooked chopped chicken

Preparation

  • Cook pasta in large quantity of boiling salted water for 5 - 7 minutes or until al dente.
  • Drain and rinse.
  • Place basil, garlic, parmesan cheese, ricotta, pine nuts and stock in food processor and whiz until smooth.
  • Toss ricotta sauce through hot pasta.
  • Blot tomatoes with kitchen paper to remove any oil and then coarsely chop.
  • Fold tomato and chicken into pasta and reheat in the microwave for 2 - 3 minutes.
  • Serve with a salad.

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