Creamy Chicken & Bacon Alfredo Fettuccine

Name: Creamy Chicken & Bacon Alfredo Fettuccine with Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 packet chicken tenderloins; 1 packet diced bacon; 1 packet Egg Fettuccine; 1 packet garlic paste; 1 packet light cooking cream; 1 packet chicken stock pot; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Parmesan cheese

with Parmesan Cheese

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This fun, fresh and fast meal is nothing short of fancy. This 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.

Tags:

Kid Friendly

Allergens:

Eggs

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

zucchini

1 packet

chicken tenderloins

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

Egg Fettuccine

(Contains: Eggs, Gluten, Wheat;)

1 packet

garlic paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

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

Energy (kJ)4730 kJ

Fat51 g

of which saturates17.4 g

Carbohydrate91.8 g

of which sugars7.9 g

Protein71.9 g

Sodium1886 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

PDF

• 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, 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.