Chicken Fettuccine With Cilantro Pesto - cooking recipe

Ingredients

1 lb chicken breast
2 tbsp olive oil
16 oz fettuccine
None None FOR THE CILANTRO PESTO
1/2 None lemon, juiced
1 clove garlic
1 tbsp macadamia nuts or pine nuts
1 cup fresh cilantro leaves
1/3 cup light olive oil
1/2 lb cherry tomatoes, halved
None None shaved Parmesan, to serve

Preparation

Brush chicken with olive oil. Season. Heat a frying pan over high heat. Cook chicken for 3 mins per side, until golden and cooked through. Let rest for 5 mins then slice.
Meanwhile, cook fettuccine in boiling, salted water until al dente. Drain.
To make the cilantro pesto, combine lemon juice, garlic, nuts and cilantro in a food processor. Process until roughly chopped. With motor running, add oil in a steady stream. Process until a smooth paste forms. Season.
Toss pasta with chicken, tomatoes and 1/2 of the cilantro pesto. Sprinkle Parmesan over top. Serve with remaining pesto on the side.