Chicken fettucine with pesto cream sauce

Method

1. To prepare the pasta dough, sift the flour into your stand mixer bowl, and attach the dough hook.
2. Break eggs in a cup and mix in with a fork. Add the eggs to the flour and start mixing slowly on speed 1, working your way up to speed 2-3. Depending on the egg size used, 1-2 tbsp of water can be added if the dough is too dry.
3. When the dough starts to come together turn it out onto a clean bench, dusted with a little flour and knead for about 3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
5. Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting (1). Pass the flattened piece of dough through the machine a few times, folding each time to start with. Increase the notch’s 1 at a time up until notched 5 or 6.
6. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half and lay on a dusted tray flat while the remaining dough is rolled out.
7. Attach the fettuccini cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Hang the fettuccini on a rail to prevent it sticking.
8. When you're ready to cook the fettuccini, bring a large stock pot of salted water to a boil over high heat. Add the fettuccini and cook 5-6 minutes until al dente and drain. Reserve the drained liquid for the sauce. Drizzle a little olive oil over the pasta to prevent it sticking.
9. To prepare the sauce, combine the following into a KitchenAid food processor: 1 cup spinach (set aside the remaining for later), basil, minced garlic, parmesan cheese, pine nuts, olive oil and a good pinch of sea salt. Blitz until it comes together into a rough paste.
10. Heat up a heavy base fry pan on medium to high heat, add a good drizzle of olive oil. Place the chicken breast in and allow the chicken to cook for 5-7 minutes, or until it a nice golden brown colour. Flip it over and cook the other side. Once it’s cooked through remove it from the heat and set aside.
11. Add a few tbsp of the reserved pasta water to the un cleaned fry pan the chicken was cooked in. Allow it to simmer for 1-2 minutes. Add in more pasta water if needed.
12. Spoon in 5-6 tbsp of the pesto and stir though, followed by the thickened cream and remaining spinach.
13. Add the drained pasta and gently toss through the sauce along.
14. Serve the pasta with the chicken breast thinly sliced over the top, extra parmesan cheese and a sprinkle of toasted pine-nuts.