Chicken Alfredo & Fresh Fettuccine with Flaked Almonds
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Chicken Alfredo & Fresh Fettuccine with Flaked Almonds

Chicken Alfredo & Fresh Fettuccine with Flaked 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 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 zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

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 sachet

chicken-style stock powder

1 packet

basil pesto

(Contains Milk;)

1 pinch

chilli flakes

1 packet

flaked almonds

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

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)4408 kJ
Fat46.7 g
of which saturates16.9 g
Carbohydrate90 g
of which sugars7.5 g
Protein64.6 g
Sodium1460 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 spinach and cook until wilted, 1 min.

2
2

• Pour boiling water into a saucepan over high heat. Generously season with salt • Return to boil, add fettuccine and cook until ‘al dente’, 3 mins • Drain and set aside.

3
3

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