Pesto Fettucine with Grilled Chicken Recipe| How To Make Pesto Fettuccine with Grilled Chicken

FULL WRITTEN INGREDIENTS AND RECIPE IN THE DESCRIPTION

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INGREDIENTS:
1 pound fettuccine cooked and soaked
3 cups of fresh basil leaves
1 cup of grated Parmesan Cheese (you can find it from green valley or al fatah)
1/2 cup of pine nuts (can be replaced by cashew nuts)
1 cup of olive oil
3 cloves garlic
2 chicken breasts sliced from the middle
2 red chilies (if you want to spice it up a little)

We will keep the seasoning of the chicken plain as we don't want to overcome the pesto's flavor. Just spinches of salt, black pepper and paprika would do for the seasoning.

Season the chicken with salt and pepper on both sides.

Place the water to boil the pasta and add one and a half tablespoons of salt in it.

The water must be boiled by now so add the pasta and cook it for 8-10 minutes until al dente.

Time to make the pesto.

Put the pine nuts, parmesan cheese and garlic cloves in a food processor. Pulse it until it is grounded.

Now add the olive oil slowly and keep it running.

Now add the basil leaves and pulse it until it all becomes a green mixture.

Place the pesto and the pasta besides each other.

Heat a grill pan on high heat and grill the chicken for 3-4 minutes on each side.

Take it out when it is cooked and slice it just like in the picture.

Pour the pesto over the pasta and watch them both making love to each other. I'M KIDDING, mix the pasta and the pesto thoroughly together.

Place the Pesto Fettuccine in a bowl, top it with some more pine nuts and grate some parmesan cheese over it. Put the grilled chicken slices over it and SERVE!!!

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