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- Cuisine: Modern Australian
- Prep Time: 40 min(s)
- Cook Time: 1 hr(s)
- Serves 4
This is a quick and easy pasta dish that anyone can make, and is truly delicious. The pesto adds to the flavour, and it's perfect for any occasion. Add a lovely Australian merlot and you are set.
Ingredients
1 x onion, finely diced
1 x clove of garlic, finely chopped
2 chicken breasts, poached, then cut into cubes
1 x punnet light cream
2 teaspoons pesto (preferably homemade)
1 avocado, thinly sliced
Preparation
Poach the chicken breasts in water, remove, cool slighty and cut into cubes. Boil pot of water, and add your pasta as per directions. Drain, and move to one side.
Saute the onion and garlic in a fry pan, then add 2 teaspoons of pesto. After the onions are soft, add the poached chicken, ensuring the chicken does not overcook. Add the light cream, and finally the sliced avocado.
When chicken has warmed through, add cooked fettucini, toss into individual bowls and serve with fresh grated parmessan. Enjoy.
If you enjoyed this Chicken pesto fettucini recipe then browse more Modern Australian recipes, pasta recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Avoiding sticky pasta
To avoid sticky pasta cook in a large pot of rapidly boiling salted water (5 to 6 litres of water to every 500 grams of pasta). Giving the pasta a good stir in the first couple of minutes is also crucial to help avoid sticking.
Glossary
Perilla Leaves
Perilla leaves (rau tia to) are large leaves, purple on one side and dark green on the other. The leaves are shredded and used in eggplant dishes and in rice paper rolls. Also called shiso leaf in Japanese cookery.
