Smoked Chicken and Vegetable Fettuccine

Steps

1. a very large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Fry onion until caramelised, about 5 minutes. Add garlic and cook a further 30 seconds. Add chicken stock, sour cream and pesto. Simmer 1–2 minutes.
3. While onion is cooking, prepare chicken and pasta; peel chicken skin away from breasts and add to pot of boiling water (this will help infuse smoky flavour); finely slice chicken.
4. Cook pasta in pot of boiling water for 8–10 minutes, until al dente (just tender). While pasta is cooking, cut broccoli into small florets and finely dice stalk; peel carrots then peel into ribbons. Add broccoli and carrots to pasta for last 1 minute of cook time. Reserve ½ cup pasta water before draining. Discard chicken skin and return pasta and vegetables to pot.
5. Toss cooked pasta with pesto sauce, smoked chicken and cheese. Season to taste with salt and freshly ground black pepper. Add ¼ cup pasta cooking water to loosen sauce if it is too thick.
6. Divide smoked chicken and vegetable fettuccine between bowls.