Fettucine Pesto Chicken

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.

Meanwhile, in a large pot bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 11 minutes or until ‘al dente’, stirring regularly to ensure that the fettuccine does not stick. Add the broccoli in the last 2 minutes of cooking. Drain the pasta and broccoli and return to the pot, off the heat. Cover with a lid.

To cook the chicken breast pieces, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes until lightly browned and cooked through.

Add the tomatoes and chicken to the pot with the pasta and broccoli. Stir through the traditional pesto and season to taste.