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.
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.
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;)
olive oil
• 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.
• 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.
• 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.