Fettuccine With Grilled Chicken And Cilantro - cooking recipe

Ingredients

1/2 None lemon, juiced
1 clove garlic
1 tbsp macadamia or pine nuts
1 cup firmly packed cilantro leaves
1/3 cup light olive oil
14 oz boneless skinless chicken breast
2 tbsp olive oil
13 oz fettuccine
8 oz cherry tomatoes, halved
None None Shaved Parmesan cheese, to serve

Preparation

Combine lemon juice, garlic, nuts and cilantro in a food processor. Process until coarsely chopped. With motor running, add light olive oil and blend mixture to a smooth paste. Set aside.
Brush chicken breasts with olive oil and season to taste. Heat a large skillet on high heat. Cook chicken for 3 mins each side, until browned and cooked through. Let stand, loosely covered with foil, for 5 mins. Thinly slice chicken.
Meanwhile, cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to pan. Add chicken, tomatoes and 3-4 tbsp of prepared paste; toss to combine. Sprinkle with Parmesan shavings. Serve remaining paste on the side.