Creamy Basil Pesto Chicken & Chorizo Fettuccine
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Creamy Basil Pesto Chicken & Chorizo Fettuccine

Creamy Basil Pesto Chicken & Chorizo Fettuccine

with Cucumber Salad

Tags:
Easy Prep
Quick
Allergens:
Almond
Egg
Gluten
Milk
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

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

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1

chicken thigh

1

Mild Chorizo

1

Fresh Fettuccine

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

1

Garlic & Herb Seasoning

1

garlic paste

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

1

cream

(Contains Milk; )

1

Chicken-Style Stock Powder

1

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

1

Mixed Salad Leaves

1

Balsamic & Olive Oil Dressing

Not included in your delivery

1

olive oil

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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.

Instructions

1

• 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).

2

• 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.

3

• 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.

4

• 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