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.
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.
baby spinach leaves
egg fettuccine(ContainsEgg, Gluten)
chicken-style stock powder
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
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 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