Tomato and Basil Chicken Fettuccine: A mouth-watering pasta dish.
Preheat oven to 180 degrees celsius.
In a food processor or with a blender, place garlic, handful of basil leaves, 3/4 of pine nuts and jar of basil pesto together to combine. Put aside.
In a large frying pan or a wok, oil and bring to a medium heat. Cook diced onion until translucent, add diced chicken to the pan and cook until you cannot see anymore pink. Add baby peas.
Slice cherry tomatoes in half and place on a baking tray with a little oil. Place in oven and cook for approximately 10 minutes.
Add the prepared pesto mix to the chicken, stir through.
Begin stirring through the mascarpone (this can be found near the sour cream at any food store).
Meanwhile, bring a large pot of water to the boil. Add a pinch of salt to the water.
When water is boiling, stir through fettuccine, breaking it up so it doesn't stick together.
Cook pasta for 6-7 minutes until soft, drain water.
Add chicken pesto to the large pasta pot and stir to combine. Take out cherry tomatoes from oven and stir through.
Serve in large bowls with a sprinkle of left over pine nuts and any spare basil leaves.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.