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Fettuccine with Grilled Chicken, Tomatoes, Basil and Parsley

Give your meals a mid-week makeover with this scrumptious pasta.



  • 1.

    Combine the juice of the lemon, pine nuts, parmesan cheese & Gourmet Garden Garlic, Basil & Parsley in a food processor. Process until roughly chopped. With motor running add light olive oil & blend mixture to a smooth paste.

  • 2.

    Brush chicken breasts with olive oil & season to taste. In large frying pan cook chicken for about 8 minutes on each side, until brown & cooked through. Set aside to rest before slicing.

  • 3.

    Meanwhile, cook fettuccine in large saucepan of boiling salted water according to directions on pack. Drain & toss with sliced chicken, halved grape tomatoes & enough sauce to coat pasta. Serve sprinkled with parmesan if desired.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Fettuccine with Grilled Chicken, Tomatoes, Basil and Parsley.


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