Creamy Pesto Chicken & Fresh Fettuccine

Name: Creamy Pesto Chicken & Fresh Fettuccine with Asparagus & Garlic Bread
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 Ciabatta; 1 packet Fresh Fettuccine; 300 g Diced Chicken; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 Lemon; 1 packet Plant-Based Basil Pesto; 1 Asparagus

with Asparagus & Garlic Bread

Get up to $175 off

Presenting a few of our favourite things: Juicy chicken, herby green pesto and golden ropes of fettuccine! All of this deliciousness is tossed through with asparagus, lemon and garlic for a bright and indulgent meal.

Allergens:

Wheat

•Gluten

•Soy

•Eggs

•Milk

•Cashew

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk. )

1 packet

Fresh Fettuccine

(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut. )

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

Lemon

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Sesame, Eggs, Milk, Wheat, Gluten, Soy, Fish. )

Asparagus

Nutrition Values

Calories1490 kcal

Energy (kJ)6240 kJ

Fat62.6 g

of which saturates32.7 g

Carbohydrate149 g

of which sugars11.8 g

Dietary Fibre8.7 g

Protein69.9 g

Sodium2240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Trim asparagus and roughly chop. Finely chop garlic. Zest lemon to get a pinch and slice into wedges. • To the butter, add half the garlic. Season with salt and pepper and mash to combine.

• Cut deep slices across wholemeal panini, taking care to not slice all the way through, at 1cm intervals. • Push garlic butter into panini slices and wrap in foil. • Place panini directly on wire oven racks and bake until heated through, 8-10 minutes.

• Meanwhile, in large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken and asparagus, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, pour boiled water into a large saucepan with a pinch of salt. • Cook fettuccine in the boiling water, over high heat until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the saucepan.

• To the chicken and green beans, add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium-low, add cream, chicken-style stock powder, a generous squeeze of lemon juice and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add cooked fettuccine, lemon zest and chargrilled capsicum relish, and stir to combine. Season to taste.

• Meanwhile, in a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide chicken and asparagus fettuccine between bowls. • Serve with mixed leaf salad, garlic bread and remaining lemon wedges. Enjoy!