Creamy Chicken & Bacon Alfredo Fettuccine
with Parmesan Cheese
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 packet
Garlic Paste
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Baby Spinach Leaves
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
Cooking Steps
• Boil the kettle. • Cut zucchini into bite-sized chunks. • Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until slightly browned, 1-2 minutes. • Add chicken and zucchini and cook, tossing occasionally, until chicken is cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, half-fill a medium saucepan with the boiled water, then bring to the boil over high heat. • Cook egg fettuccine in boiling water, until 'al denté', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain and return pasta to saucepan.
• To the frying pan with chicken, add garlic paste and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream, chicken stock pot and the reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked pasta, baby spinach leaves and basil pesto, tossing to combine. Season with pepper.
• Divide creamy chicken and bacon alfredo fettuccine between bowls. • Top with Parmesan cheese to serve. Enjoy!
