Chicken Fettuccine With Cilantro Pesto

• 1 pound chicken breast
• 2 tablespoons olive oil
• 16 ounces fettuccine
• 1/2 lemon juiced
• 1 clove garlic
• 1 tablespoon macadamia nuts or pine nuts
• 1 cup cilantro leaves fresh
• 1/3 cup light olive oil
• 1/2 pound cherry tomatoes halved
• shaved Parmesan to serve

1. Brush chicken with olive oil. Season. Heat a frying pan over high heat. Cook chicken for 3 mins per side, until golden and cooked through. Let rest for 5 mins then slice.
2. Meanwhile, cook fettuccine in boiling, salted water until al dente. Drain.
3. To make the cilantro pesto, combine lemon juice, garlic, nuts and cilantro in a food processor. Process until roughly chopped. With motor running, add oil in a steady stream. Process until a smooth paste forms. Season.
4. Toss pasta with chicken, tomatoes and 1/2 of the cilantro pesto. Sprinkle Parmesan over top. Serve with remaining pesto on the side.

chicken, olive oil, fettuccine, lemon juiced, clove garlic, nuts, cilantro, light olive oil, tomatoes

Taken from www.yummly.com/recipe/Chicken-Fettuccine-with-Cilantro-Pesto-1405072 (may not work)