Roasting cherry tomatoes with balsamic vinegar renders them rich and oozing with flavour - the perfect thing for a fettuccine dish with scrumptious pesto chicken and fresh Parmesan cheese. Little trees of broccoli complete this easy to make, easy to like pasta dinner for the whole family to enjoy.
(ContainsGluten,Traces of Egg)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the broccoli into small florets and chop the chicken thighs into 3 cm pieces. Finely grate the Parmesan cheese.
Place the cherry tomatoes on a lined oven tray and drizzle with the balsamic vinegar and half of the olive oil. Toss to coat. Cook in the oven for 10 minutes or until the tomatoes are soft and roasted.
Add the fettuccine to the boiling water and cook for approximately 11 minutes, or until ‘al dente’ which is Italian for "to the tooth". Add the broccoli in the last 2 minutes of cook time. To test the pasta is ready, remove a strand from the saucepan and take a bite - it should be cooked but still a little firm to the bite. Drain the pasta and broccoli and return to the saucepan. Cover with a lid.
Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes, or until lightly browned and cooked through.
Add the cherry tomatoes and chicken to the pot with the fettuccine and broccoli. Stir through the traditional pesto and season to taste with salt and pepper.
Divide the fettuccine between plates, top with the grated Parmesan cheese and get slurpin’!