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Fettuccine with Grilled Chicken, Tomatoes, Basil and Parsley

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


  • 1 lemon

  • 2 tbsp pine nuts

  • 1/4 cup finely grated parmesan cheese

  • 1/3 cup light olive oil

  • 1 tbsp Gourmet Garden Garlic

  • 1 tbsp Gourmet Garden Basil

  • 1 tbsp Gourmet Garden Parsley

  • 400g fettuccine

  • 500g chicken breast

  • 300g grape tomatoes

  • Salt & pepper


  • 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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