Creamy Basil Pesto Chicken & Chorizo Fettuccine

Name: Creamy Basil Pesto Chicken & Chorizo Fettuccine with Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 cucumber; 1 roasted almonds; 1 chicken thigh; 1 Mild Chorizo; 1 Fresh Fettuccine; 1 Garlic & Herb Seasoning; 1 garlic paste; 1 cream; 1 Chicken-Style Stock Powder; 1 basil pesto; 1 Mixed Salad Leaves; 1 Balsamic & Olive Oil Dressing

with Cucumber Salad

Get up to $175 off

Tags:

Easy Prep

Allergens:

Almond

•Eggs

•Gluten

•Milk

•Cashew

•Pine Nut

•Walnut

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

roasted almonds

(Contains: Almond; )

chicken thigh

Mild Chorizo

Fresh Fettuccine

(Contains: Eggs, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Garlic & Herb Seasoning

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

cream

(Contains: Milk; )

Chicken-Style Stock Powder

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

Mixed Salad Leaves

Balsamic & Olive Oil Dressing

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)5984 kJ

Calories0 kcal

Fat83.6 g

of which saturates30.3 g

Carbohydrate99.8 g

of which sugars9.6 g

Dietary Fibre0 g

Protein72.1 g

Cholesterol0 mg

Sodium2169 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.

Cooking Steps

PDF

• Boil the kettle. • Slice cucumber(see ingredients) into half-moons. Roughly chop roasted almonds. • Cut chicken thigh into 2cm chunks. Finely chop mild chorizo (see ingredients).

• In a large saucepan, add boiling water and season generously with salt and bring to the boil. • 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