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Chicken Alfredo & Fresh Fettuccine with Roasted Almonds

Chicken Alfredo & Fresh Fettuccine with Roasted Almonds

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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.

Allergens:EggsGlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

chicken breast strips

1

courgette

1 bag

baby spinach leaves

1 packet

fresh fettuccine

(ContainsEggs, GlutenMay be presentTree Nuts)

½ bottle

longlife cream

(ContainsMilk)

1 packet

garlic paste

1 packet

grated Parmesan cheese

(ContainsMilk)

1 sachet

chicken-style stock powder

1 packet

roasted almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)

1 sachet

basil pesto

(ContainsMilk, Tree Nuts)

1 pinch

chilli flakes

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4164 kJ
Fat38.4 g
of which saturates16.3 g
Carbohydrate90.9 g
of which sugars8.8 g
Dietary Fibre0 g
Protein68.1 g
Cholesterol0 mg
Sodium1321 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Boil kettle • Chop courgette and chicken into chunks • Heat olive oil in a frying pan over high heat • Cook courgette and chicken, tossing, until cooked through, 3-4 mins • Add spinach and cook until wilted, 1 min

2

• Once kettle is boiled, pour water into a saucepan over high heat. Season with salt • Bring to the boil and cook fettuccine until al dente, 3 mins. Drain • Meanwhile, add cream (1/2 bottle for 2P / 1 bottle for 4P), garlic paste, Parmesan and chicken stock to the frying pan and cook until slightly thickened, 2-3 mins

3

• Now, 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