Chicken Alfredo & Fresh Fettuccine with Roasted Almonds
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Chicken Alfredo & Fresh Fettuccine with Roasted Almonds

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

Allergens:
Egg
Gluten
Wheat
Milk
Almond

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

1

zucchini

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

Egg Fettuccine

(Contains Egg, Gluten, Wheat;)

1 packet

thickened cream

(Contains Milk;)

1 packet

garlic paste

1 cube

chicken stock

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

basil pesto

(Contains Milk;)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)4137 kJ
Fat40.5 g
of which saturates22.4 g
Carbohydrate89 g
of which sugars8 g
Protein64 g
Sodium1320 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Instructions

1
1

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

2
2

When kettle boils, pour water into a saucepan over high heat. Generously season with salt. Return to the boil, add fettuccine and cook until ‘al dente’, 3 mins. Drain.

3
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.