Chicken Pesto & Cherry Tomato Fasta-Pasta
with Mustard Cider Salad
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!
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
Fettuccine
(Contains Gluten, Wheat; May be present: Egg, 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
Utensils
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!