Chicken & Pesto Fettuccine Alla Genovese

• Slice bake-at-home ciabatta in half lengthways. • In a small microwave-safe bowl, add half the garlic and the remaining 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, 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.

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 green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and remaining and cook until fragrant, 1 minute. • Reduce heat to medium-low, add cream, chicken-style stock powder, white vinegar (see ingredients) and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and basil pesto, and stir to combine. Season to taste.

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

• In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing. Season to taste.