Chicken & Bacon Alfredo Fresh Fettuccine
with Almonds & Parmesan Cheese
It’s one of our favourite pastas, a creamy chicken alfredo. It deserves the best treatment so break out the fancy plates and the atmospheric music for a pasta night that will take your breath away because the bacon and creamy sauce are a real treat for your taste buds.
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
(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )
(Contains Egg, Gluten; May be present Tree Nuts. )
baby spinach leaves
(Contains Milk; )
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
chicken-style stock powder
(Contains Milk, Tree Nuts; )
grated Parmesan cheese
(Contains Milk; )
Not included in your delivery
• Boil the kettle. • Thinly slice leek. Roughly chop roasted almonds. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Bring to the boil and cook fresh fettuccine, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add baby spinach leaves, and cook until wilted, 1 minute.
• Reduce frying pan heat to medium heat. Cook cream (see ingredients), garlic paste, grated Parmesan cheese and chicken-style stock powder and a splash of pasta water, until slightly thickened, 2-3 minutes. • Add cooked fettuccine and basil pesto to pan and toss to coat. Season with pepper.
• Divide chicken and bacon alfredo fresh fettuccine between bowls. • Garnish with almonds and a pinch of chilli flakes (if using). Enjoy!