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Chicken and Basil Fettuccine

Ingredients

Scale
  • 350g fettuccine
  • 300ml light cream
  • 1/2 cup basil pesto
  • 3 green onions, sliced
  • 1 1/2 cups skinless shredded roast chicken
  • 1/2 cup drained sun-dried tomatoes, thinly sliced
  • 1/3 cup parmesan cheese, finely grated
  • thinly sliced green onions, to serve

Instructions

  1. Cook fettuccine following packet directions
  2. Drain, reserving 1/4 cup liquid.
  3. Return fettuccine to saucepan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato, stir through the fettuccine.
  4. Cook on stovetop for 1 to 2 minutes or until heated through.
  5. Serve with parmesan and onion.