Ingredients

· 55 g pine nuts

· 1 tablespoon olive oil

· 500 g chicken tenderloins

· 2-3 garlic cloves

· 80 ml white vinegar

· 250 g dried fettuccine

· 4 cups chicken stock

· 180 ml thickened cream

· 3 tablespoons pesto, plus extra to serve

· Grated parmesan

· Fresh basil leaves

Method

Place the pine nuts in a frying pan. Cook, shaking the pan occasionally, over high heat until toasted. Transfer to a bowl. Heat oil in the pan. Cook the chicken until golden and cooked through. Transfer to a plate. Add the garlic to the pan and cook, stirring, until aromatic. Add the vinegar and simmer, scraping the base of the pan, until reduced. Add the pasta and stock to the pan. Cover and simmer, tossing with tongs occasionally, until the pasta is almost cooked. Add the cream and pesto. Cook, tossing with tongs to combine, until the liquid is reduced. Tear the chicken into large pieces. Add to the pan with half the pine nuts. Toss to combine. Sprinkle with parmesan and the remaining nuts and basil. Top with extra pesto and serve.