Chicken Alfredo & Fresh Fettuccine with Greens & 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 fettuccine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 stalk
leek
1 packet
chicken breast
1 bag
baby spinach leaves
½ bottle
cream
(ContainsMilk)1 packet
garlic paste
(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)1 sachet
chicken-style stock powder
1 packet
basil pesto
(ContainsMilk, Tree Nuts)1 packet
roasted almonds
(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Peanuts)1 pinch
chilli flakes
1 packet
fresh fettuccine
(ContainsEggs, GlutenMay be presentTree Nuts)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
• Boil the kettle • Thinly slice leek. Chop chicken into bite-sized chunks • Heat olive oil in a frying pan over high heat • Cook leek and chicken, tossing, until browned and cooked through, 5-6 mins • Add spinach and cook until wilted, 1 min
• When kettle boils, pour boiling water into a saucepan over high heat. Generously season with salt • Bring to the boil, add fettuccine and cook until ‘al dente’, 3 mins • Drain
• Reduce frying pan to medium-low heat, then add cream (1/2 bottle for 2P / 1 bottle for 4P), garlic paste, Parmesan and stock and cook until slightly thickened, 2-3 mins • Roughly chop almonds • Add fettuccine and pesto to pan and toss. Season with pepper • Plate up chicken fettuccine • Serve topped with almonds and chilli flakes (if using)