Put your best-o foot forward with this traditional pesto. We’ve livened up a classic pasta dish with juicy balsamic roasted cherry tomatoes and delicious broccolini, and of course glorious golden chunks of tender chicken. You’re going to impress even your toughest critic with this flavoursome offering. We also recommend lifting the general slurping ban at the dinner table (for one night only!) – this delish fettuccine requires a more enthusiastic approach.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
fettuccine(ContainsGlutenMay be present Egg, Soy)
traditional pesto(ContainsMilk, Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the cherry tomatoes. Chop the broccoli into small florets and the chicken breast into even sized 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.
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.
Divide between plates, top with the grated Parmesan cheese and get slurpin’!