Creamy Chicken & Bacon Alfredo Fettuccine
with Parmesan Cheese
This comforting dish pairs tender chicken and bacon with a simple but stellar sauce. The light zucchini and sharp Parmesan are perfect for balancing out the richness of the dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1 packet
chicken tenderloins
1 packet
diced bacon
(May be present: Soy. )
1 packet
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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 boiling water and place over high heat. • Cook egg fettuccine until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people), drain and return pasta to saucepan.
• To pan with chicken, add garlic paste, cook until fragrant, 1 minute. • Stir in light cooking cream, chicken-style stock powder 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!