one-pan creamy chicken pesto pasta
serves 4 | prep 5 mins | cooking 25 mins
55g (1/3 cup) pine nuts
1 tbs olive oil
500g chicken tenderloins
2 garlic cloves, chopped
80ml (1/3 cup) white wine
300g dried fettuccine
1L (4 cups) salt-reduced liquid chicken stock
180ml (2/3 cup) thickened cream
3 tbs bought pesto, plus extra, to serve
Finely grated parmesan, to serve
Fresh basil leaves, to serve (optional)
1 Place the pine nuts in a large frying pan. Cook, shaking the pan occasionally, over high heat for 3 minutes or until toasted. Transfer to a bowl.
2 Heat the oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate. Add the garlic to the pan and cook, stirring, for 30 seconds or until aromatic. Add the wine and simmer, scraping to dislodge any bits that have cooked onto the base, for 2 minutes or until reduced.
“This easy pesto pasta is sure to become a family favourite and perfect for busy weeknights. The best part? Only one pan to clean up!” Michelle Southan
3 Add the pasta and stock to the pan. Cover and simmer, tossing occasionally, for 8 minutes or until the pasta is almost cooked. Add the cream and pesto. Cook, tossing to combine, for 2 minutes or until the liquid is reduced.
4 Chop or tear the chicken into large pieces. Add the chicken pieces to the pan with half the pine nuts. Toss to combine. Sprinkle with parmesan
