- 500g Game Farm Corn fed Chicken Breasts
- Sea salt and ground pepper
- 1 tablespoon olive oil
- 500g fettuccine
- 1/2 cup purchased Rocket or Basil pesto
- Grated zest of 1 lemon
- 2/3 cup cream
| - Place cornfed chicken breasts between two pieces of plastic wrap. With a meat mallet or rolling pin pound cornfed chicken to an even 1cm thickness. Season with salt and pepper
- Heat the oil in a large nonstick pan and cook the cornfed chicken over medium heat until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover and set aside to keep warm
- Meanwhile, cook pasta according to package instructions. Reserving 1/4 cup cooking water, drain the pasta and return to pot
- In a small saucepan, heat pesto and grated lemon zest over low heat with cream
- Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce
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