Fettucine with pumpkin, chicken and macadamia parmesan gremolata
This Fettuccine combines warm winter vegetables with Australian macadamias to create a delicious and wholesome meal that will leave your dinner guests wanting more.
5 from 1 vote
Course Light Meal
Perfect for Midweek Meal
Skill level Easy
Ingredients
Macadamia parmesan gremolata
1cupraw macadamias
1tspsalt
1tsplemon zest
1handfulflat leaf parsley leaves
1/3cupparmesan cheesegrated
Fettucine
2chicken breast fillets
grated zest of 1/2 lemon
500gfettucine
1-2tbspmacadamia oil
1/4cupwhite wine
3cupspumpkindiced, roasted
Salt and pepper
Instructions
Preheat oven to 200°C.
Macadamia parmesan gremolata
Put all the ingredients into a food processor and pulse until crumbly. Set aside.
Fettucine
Cook the pasta according to directions on packet. Drain. Heat 1-2 tablespoons of macadamia oil in a large frypan over medium-high heat. Add chicken and cook for 5 to 6 minutes each side or until cooked. Slice into thin strips and set aside. Deglaze the pan with the wine, add the pumpkin and chicken and pasta and toss to heat through.
Serve, topped with the macadamia parmesan gremolata.
Notes
TIP:Serve macadamia parmesan gremolata in place of parmesan cheese on salads and pasta!