PESTO CRUMB FETTUCINE

SERVES 4 PREP 10 MINS COOK 30 MINS

• 500g fettucine

•

1/3 cup olive oil

• 2 rashers rindless bacon, roughly chopped

• 1 cup fresh breadcrumbs

• 2 reserved chicken marylands, skin removed, meat torn

• reserved ½ cup pesto

• ½ tsp chilli flakes

• 60g baby spinach leaves, roughly chopped

• ½ cup seedless kalamata olives, sliced

• ¼ cup shaved parmesan

1 In a large saucepan of boiling salted water, cook fettucine following packet directions. Drain, reserving

1/3 cup cooking liquid. Set aside.

2 In a large frying pan, heat 1 tbsp oil on high. Saute bacon 4-5 mins until crispy. Remove from pan. In same pan, heat remaining oil. Cook breadcrumbs, tossing,

2-3 mins until golden and crunchy. Set aside.

3 In same frying pan, heat chicken, pesto and chilli on medium until warmed through. Add fettuccine, reserved cooking water and baby spinach, tossing to coat. Cook 2-3 mins until heated through and spinach begins to wilt.

4 Toss bacon, fried breadcrumbs and olives through. Serve topped with parmesan and accompany with salad of choice, if liked.