Loaded Double Chicken & Bacon Pesto Fettuccine
with Spinach & Parmesan Cheese
- Milk
- Cashew
- Gluten
- Eggs
- Wheat
- Soy
- May contain traces of allergens
This fun, fresh and fast meal is nothing short of fancy. This dish pairs tender chicken and bacon with a simple but stellar sauce. The light zucchini and sharp Parmesan are perfect for balancing out the richness of the dish.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
660 g
Chicken Tenderloins
100 g
Bacon
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat May be present: Soy)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Zucchini
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. • Cut zucchini into bite-sized chunks. • Cut chicken tenderloins into 2cm chunks. Cut bacon into 1cm pieces. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook bacon until slightly browned, 1-2 minutes. • Add chicken and zucchini and cook, tossing occasionally, until chicken is cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, half-fill a medium saucepan with the boiled water, then bring to the boil over high heat. • Cook egg fettuccine in boiling water, until 'al denté', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain and return pasta to saucepan.
• To the frying pan with chicken, add garlic paste and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream, stock concentrate and the reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked pasta, baby spinach leaves and basil pesto, tossing to combine. Season with pepper.
• Divide creamy chicken and bacon alfredo fettuccine between bowls. • Top with Parmesan cheese to serve. Enjoy!
