Chicken & Green Bean Fettuccine

• Cut deep slices across wholemeal panini, taking care to not slice all the way through, at 1cm intervals. • Push garlic butter into panini slices and wrap in foil. • Place panini directly on wire oven racks and bake until heated through, 8-10 minutes.

• Meanwhile, in large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken and green beans, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, pour boiled water into a large saucepan with a pinch of salt. • Cook fettuccine in the boiling water, over high heat until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the saucepan.

• To the chicken and green beans, add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium-low, add cream, chicken-style stock powder, a generous squeeze of lemon juice and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add cooked fettuccine, lemon zest and chargrilled capsicum relish, and stir to combine. Season to taste.