Chicken And Pesto Fettuccini

Ingredients

• 300 gram dry fettuccini
• 1 cup chopped basil
• 4 chopped cloves of garlic (12g)
• 2 tablespoon parmesan cheese (18g)
• 1 1⁄4 cup soft ricotta cheese (300g)
• 2 tablespoon finely chopped pine nuts
• 1⁄4 cup chicken stock (65mL)
• 50 gram partially sun-dried tomatoes
• 200 gram cooked chopped chicken

Preparation

• Cook pasta in large quantity of boiling salted water for 5 - 7 minutes or until al dente.
• Drain and rinse.
• Place basil, garlic, parmesan cheese, ricotta, pine nuts and stock in food processor and whiz until smooth.
• Toss ricotta sauce through hot pasta.
• Blot tomatoes with kitchen paper to remove any oil and then coarsely chop.
• Fold tomato and chicken into pasta and reheat in the microwave for 2 - 3 minutes.
• Serve with a salad.