Chicken and tomato fettuccine recipe
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Need some carb loading before a fun run or ocean swim, well try this super easy to prepare.
Quick run down
Preparation time: 10min Cook: 15min 
Serves: 4
Cost: per serve: $3.91
Gluten-free
Ingredients
- 500g cherry tomatoes, halved
- 2 cloves garlic, thinly sliced cooking oil spray
- 375g gluten-free fettuccine
- 60g baby spinach leaves
- 1½ cups skinless, shredded cooked chicken
- ¼ cup finely shredded basil
- shaved parmesan cheese
Putting it together
1. Preheat oven to 180ºC. Place tomatoes and garlic on a baking tray and spray with oil. Roast for 15 minutes, or until tomatoes collapse.
2. Meanwhile, cook pasta in a saucepan of boiling water according to packet directions, until just tender. Drain and return to pan.
3. Add garlic, tomatoes (with all juices), spinach, chicken and basil. Toss to combine
Serving
Serve with shaved parmesan cheese
Nutritional Info (approximate per serve)
Recipe contributed by
