Creamy Pesto Chicken & Fresh Fettuccine
with Asparagus & Garlic Bread
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1
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
2
Garlic
1
Lemon
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Sesame, Eggs, Milk, Wheat, Gluten, Soy, Fish)
1
Asparagus
Nutrition Values
Utensils
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 ends of asparagus and roughly chop. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges.
• To the butter, add half the garlic. Season with salt and pepper and mash to combine.
• Cut deep slices across ciabatta, taking care to not slice all the way through, at 1cm intervals.
• Push garlic butter into ciabatta slices and wrap in foil.
• Place ciabatta directly on wire oven racks and bake until heated through, 8-10 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• 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, half-fill a large saucepan with boiling water, then add a pinch of salt.
• Cook fresh 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.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• To the chicken and asparagus, add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
• Reduce heat to medium-low, add cream (see ingredients), chicken-style stock powder, a generous squeeze of lemon juice and the reserved pasta water, then simmer until slightly reduced, 1-2 minutes.
• Remove pan from heat, add cooked fettuccine, lemon zest and plant-based basil pesto. Stir to combine. Season to taste.
• In a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide pesto chicken and fresh fettuccine between bowls.
• Serve with mixed leaf salad, garlic bread and any remaining lemon wedges. Enjoy!
