Chicken Alfredo & Fresh Fettuccine with Flaked Almonds

Chicken Alfredo & Fresh Fettuccine with Flaked Almonds

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
Read more

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 fettuccine alfredo with a hint of chilli and flaked almonds for crunch to bring it all together.

The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Allergens:EggGlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

egg fettuccine

(ContainsEgg, Gluten)

1 packet

thickened cream


1 packet

garlic paste

1 sachet

chicken-style stock powder

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 pinch

chilli flakes

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4256 kJ
Fat42.9 g
of which saturates22.6 g
Carbohydrate90.2 g
of which sugars8.3 g
Protein65.1 g
Sodium1369 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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 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 stock powder to frying pan and cook until slightly thickened, 2-3 mins • Add fettuccine and pesto to the pan and toss. Season with pepper • Plate up pasta • Serve topped with chilli flakes (if using) and flaked almonds