Chicken & Pesto Fettuccine Alla Genovese

• Slice ciabatta in half lengthways.
• In a small microwave-safe bowl, add half the garlic and the butter and microwave in 10 second bursts until melted.
• Brush garlic butter over cut sides of ciabatta. 
Season with salt and pepper.
• Place ciabatta directly on a wire rack and grill until golden, 5 minutes.

• Meanwhile, fill a large saucepan with boiling water and a pinch of salt.
• Cook fresh 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 cooked 
fettuccine to the saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• In large frying pan, heat a drizzle of olive oil over 
high heat. 
• When oil is hot, cook diced chicken and baby 
broccoli, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
• Reduce heat to medium-low, add cream (see 
ingredients), chicken-style stock powder, a generous squeeze of lemon juice and the reserved pasta water, then simmer until slightly reduced,
1-2 minutes.
• Remove pan from heat, add cooked fettuccine
and plant-based basil pesto and stir to combine. Season with salt and pepper to taste. 

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

• In a medium bowl, combine mixed salad leaves 
and a drizzle of balsamic vinegar and olive oil. 
Season to taste.