Chicken Alfredo & Fresh Fettuccine with Roasted 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 fettucine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.
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.
Ingredients
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 cube
chicken stock
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
basil pesto
(Contains Milk;)
1 pinch
chilli flakes
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
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 baby spinach and cook until wilted, 1 min.
When kettle boils, pour water into a saucepan over high heat. Generously season with salt. Return to the boil, add fettuccine and cook until ‘al dente’, 3 mins. Drain.
Add cream, garlic paste, Parmesan and crumbled stock to frying pan and cook until slightly thickened, 2-3 mins. Roughly chop almonds. Add fettuccine and pesto to the pan and toss. Season with pepper. Serve topped with chilli flakes(if using) and almonds.