- Step 1
Cook the fettuccine in a large saucepan of boiling salted water following packet directions, adding the broccoli florets in the last 4 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking water. Refresh the broccoli under cold running water, drain and set aside.
- Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate. Thickly slice.
- Step 3
Process 1 garlic clove and almonds in a food processor until finely chopped. Add broccoli, parmesan and lemon juice and process until finely chopped. Add 1/4 cup (60ml) of the extra oil in a thin steady stream until well combined. Season with salt and pepper.
- Step 4
Heat remaining extra oil in the same frying pan. Add tomato and cook for 2 mins. Add the remaining garlic and cook for 1 min. Add the fettuccine, chicken, broccoli pesto and reserved cooking water and toss to combine. Season with salt and pepper. Divide between serving bowls and top with basil leaves and shaved parmesan.