Creamy Basil Pesto Chicken & Chorizo Fettuccine
with Cucumber Salad- Almond
- Eggs
- Gluten
- Milk
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. A creamy pesto chicken is a game changer any night of the week, sure to inspire five-star dining vibes with it's aromas and flavours.
Ingredients
1
cucumber
1 packet
roasted almonds
(Contains: Almond; )
1 packet
chicken breast
½ packet
Mild Chorizo
1 packet
Fresh Fettuccine
(Contains: Eggs, Gluten, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sachet
Garlic & Herb Seasoning
1 packet
garlic paste
(Contains: May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, Eggs, Milk, Gluten, Soy, Fish, Sesame; )
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )
1 bag
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice cucumber into half-moons. Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks. Finely chop mild chorizo (see ingredients).
• Half fill a large saucepan with boiling water and season generously with salt. • 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 and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and garlic paste, and cook, until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and a splash of reserved pasta water and cook, until slightly thickened, 2-3 minutes. • Add fettuccine and basil pesto to the frying pan and toss to coat. Season with pepper.
• In a large bowl, combine cucumber, mixed salad leaves and balsamic & olive oil dressing. Season and toss to combine. • Divide creamy basil pesto chicken and chorizo fettuccine between bowls. Sprinkle over grated Parmesan cheese. • Serve with cucumber salad. Garnish salad with roasted almonds. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese on top
