Chicken Alfredo & Fresh Fettuccine with Greens & Almonds
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a creamy chicken fettuccine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
zucchini
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
Egg Fettuccine
(Contains: Eggs, Gluten, Wheat;)
1 packet
light thickened cream
(Contains: Milk;)
1 packet
garlic paste
1 packet
grated Parmesan cheese
(Contains: Milk;)
2 cube
chicken stock
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 sachet
basil pesto
(Contains: Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
Utensils
Cooking Steps
Boil the kettle. Chop zucchini and chicken into chunk. Heat a drizzle of olive oil in frying pan over high heat. Cook zucchini and chicken until cooked through, 3-4 mins. Add spinach and cook until wilted, 1 min.
When kettle boils, pour water into a saucepan over high heat. Generously season with salt Bring to the boil, add fettuccine and cook until al dente, 3 mins. Drain.
Add cream, garlic paste, Parmesan and crumbled stock to frying pan and cook until slightly thickened, 2-3 mins. Roughly chop almonds. Add fettuccine and pesto to the pan and toss. Season with pepper. Serve topped with chilli flakes (if using) and almonds.
