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 fettuccine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
egg fettuccine(ContainsEggs, Gluten)
grated Parmesan cheese(ContainsMilk)
chicken-style stock powder
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
basil pesto(ContainsMilk, Tree Nuts)
• Boil kettle. Chop courgette into chunks. Chop chicken into chunks. Heat olive oil in a large frying pan over a high heat. Cook courgette and chicken until cooked through, 3-4 mins. Add spinach and cook until wilted, 1 min.
Once the kettle is boiled, pour water into a saucepan over a high heat. Season with salt. Bring to the boil, add fettuccine and cook until al dente, 3 mins. Drain. Add cream, garlic paste, Parmesan and chicken stock to the frying pan and cook until slightly thickened, 2-3 mins.
Roughly chop almonds. Add fettuccine and pesto to the frying pan and toss to coat. Season with pepper. Plate up chicken alfredo and fettuccine. Garnish with chilli flakes (if using) and almonds to serve.