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Chicken Alfredo & Fresh Fettuccine with Greens & Almonds

Chicken Alfredo & Fresh Fettuccine with Greens & Almonds

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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 fettucine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.

Allergens:EggGlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

zucchini

1 packet

chicken tenderloins

1 packet

egg fettuccine

(ContainsEgg, Gluten)

1 bag

baby spinach leaves

1 packet

light thickened cream

(ContainsMilk)

1 tub

garlic paste

1 packet

grated Parmesan cheese

(ContainsMilk)

2 cube

chicken stock

1 packet

roasted almonds

(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

chilli flakes

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4164 kJ
Fat38.4 g
of which saturates16.3 g
Carbohydrate91.8 g
of which sugars9.7 g
Dietary Fiber0 g
Protein68.1 g
Cholesterol0 mg
Sodium1321 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Boil the kettle. Slice zucchini. Chop chicken into chunks. Heat olive oil in a frying pan over high heat. Cook zucchini and chicken until cooked through, 3-4 mins. Add spinach and cook until wilted, 1 min.

2

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.

3

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.