Fettuccine With Grilled Chicken And Cilantro

• 1/2 None lemon, juiced
• 1 clove garlic
• 1 tbsp macadamia or pine nuts
• 1 cup firmly packed cilantro leaves
• 1/3 cup light olive oil
• 14 oz boneless skinless chicken breast
• 2 tbsp olive oil
• 13 oz fettuccine
• 8 oz cherry tomatoes, halved
• None None Shaved Parmesan cheese, to serve

1. Combine lemon juice, garlic, nuts and cilantro in a food processor. Process until coarsely chopped. With motor running, add light olive oil and blend mixture to a smooth paste. Set aside.
2. Brush chicken breasts with olive oil and season to taste. Heat a large skillet on high heat. Cook chicken for 3 mins each side, until browned and cooked through. Let stand, loosely covered with foil, for 5 mins. Thinly slice chicken.
3. Meanwhile, cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to pan. Add chicken, tomatoes and 3-4 tbsp of prepared paste; toss to combine. Sprinkle with Parmesan shavings. Serve remaining paste on the side.

lemon, clove garlic, nuts, cilantro, light olive oil, chicken breast, olive oil, fettuccine, cherry tomatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/36204 (may not work)