- 500g chicken breast fillets
- 2 garlic cloves
- 2 avocadoes
- 1/2 bunch basil, leaves picked, roughly chopped
- 1/2 cup finely grated parmesan
- 1 lemon, finely grated rind and juice
- 1/4 cup olive oil
- Sea salt flakes and white pepper
- 500g cherry truss tomatoes
- 400g fettuccine pasta
- Finely grated or shaved parmesan, to serve
- 1/3 cup small basil leaves, to serve
| - Place chicken into a deep-frying pan and cover with cold water. Place over a medium heat and bring to a simmer. Cook for 10 minutes. Remove from heat and cool in water. Drain chicken and shred
- Meanwhile, place garlic, avocados, basil, parmesan, lemon rind and juice and olive oil into a food processor. Season and then puree until a smooth green sauce forms
- Preheat oven to 180°C. Line a baking tray with baking paper. Place tomatoes onto tray and drizzle with oil. Season with salt and pepper. Roast for 15 minutes or until softened
- Cook pasta in a large saucepan of salted boiling water until just tender as per packet instructions. Drain and return to saucepan. Add shredded chicken and avocado sauce to pasta. Toss until well combined. Serve pasta topped with parmesan, basil leaves and roasted tomatoes
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