Chicken and tomato fettuccine
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Time to make:
25 mins, prep 10 mins, cook 15 mins
$3.91 per serve
(at time of publication)
Full ingredients list:
- 500g cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- cooking oil spray
- 375g gluten-free fettuccine
- 60g baby spinach leaves
- 1 1/2 cups skinless, shredded cooked chicken
- 1/4 cup finely shredded basil shaved parmesan cheese, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Place tomatoes and garlic on a baking tray and spray with oil. Roast for 15 minutes, or until tomatoes collapse.
Step 2 Meanwhile, cook pasta in a saucepan of boiling water according to packet directions, until just tender. Drain and return to pan. Add garlic, tomatoes (with all juices), spinach, chicken and basil. Toss to combine. Serve topped with parmesan.
Swap the chicken for tinned, tomato-and-onion-flavoured tuna. For a flavour boost, add red onion and capsicum to step 1. Serve with chilli.
About this recipe
First published: January 2010