Slow-Cooked Chicken Fettuccine with Parmesan, Walnuts & Pear Salad
Shortcut ingredients | <5 min prep | Quick assembly- Milk
- Walnut
- Celery
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
We decided that a slow-cooked pasta dish shouldn't take you longer than four steps, so in as little as three, you can whip up this Italian winner without waiting too long. That means less cooking time, less cleanup time and more pasta time!
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1
Pear
Rocket
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 sachet
Garlic & Herb Seasoning
Spinach, Rocket & Fennel Mix
200 g
Slow-Cooked Chicken Breast
(Contains: Celery;)
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
1 sachet
Chicken Stock Pot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Drain slow-cooked chicken breast. Transfer to a baking dish, then roughly shred. • Add passata, chicken stock pot, garlic & herb seasoning, the brown sugar, the butter and a splash of water. Stir to combine. • Bake until sauce is slightly thickened, 8-10 minutes.
• Meanwhile, boil kettle. • Thinly slice pear into wedges. • In a large bowl, add egg fettuccine, a pinch of salt and enough boiling water to cover the pasta. Cover and set aside until 'al dente', 5-8 minutes. Drain. • Meanwhile, in a medium bowl, combine spinach, rocket & fennel mix, pear and a drizzle of the vinegar and olive oil. Season.
• To baking dish, add fettuccine. Toss to coat and season to taste. • Divide fettuccine between bowls. Top with shaved Parmesan cheese. • Top salad with walnuts. Serve with pear salad. Enjoy!
