Chicken Pesto & Cherry Tomato Fasta-Pasta

Name: Chicken Pesto & Cherry Tomato Fasta-Pasta with Mustard Cider Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Zucchini; 1 packet Fettuccine; 1 packet Snacking Tomatoes; 1 packet Garlic Paste; 1 packet Light Cooking Cream; 1 packet Vegetable Stock Pot; 1 packet Basil Pesto; pinch Chilli Flakes; 1 packet Mixed Salad Leaves; 1 packet mustard cider dressing; 1 packet Parmesan cheese; 1 packet chicken breast

with Mustard Cider Salad

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Enjoy this bowl loaded with chicken, flavoured basil pesto and some blistered cherry tomatoes which lace 'al dente' fettuccine to perfection. With a mustard cider and salad for some crunch, your weeknight pasta just got a whole lot fancier!

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Zucchini

1 packet

Fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Snacking Tomatoes

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Vegetable Stock Pot

1 packet

Basil Pesto

(Contains: Milk;)

pinch

Chilli Flakes

1 packet

Mixed Salad Leaves

1 packet

mustard cider dressing

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4344 kJ

Calories1038 kcal

Fat51.3 g

of which saturates14.9 g

Carbohydrate80 g

of which sugars11.7 g

Dietary Fibre12.6 g

Protein61.3 g

Sodium1372 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Grate zucchini. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, snacking tomatoes and zucchini, tossing occasionally, until browned and cooked through (when chicken is no longer pink inside), 5-6 minutes.

TIP: Toss the salad just before serving to keep the leaves crisp.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in chicken, zucchini and blistered tomatoes.

• Meanwhile, in a large bowl, combine walnuts, mixed salad leaves, mustard cider dressing and a drizzle of olive oil. Season. • Divide creamy pesto, chicken and cherry tomato pasta between bowls. Sprinkle with Parmesan cheese. • Serve with walnut salad. Enjoy!