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.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
egg fettuccine(ContainsEgg, Gluten)
roasted almonds(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
grated Parmesan cheese(ContainsMilk)
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.
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.
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.