Rich Pesto Chicken & Chorizo Fresh Fettuccine
with Cucumber Salad & Roasted Almonds- Sulphites
- Eggs
- Wheat
- Gluten
- Almond
- Milk
- Cashew
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Pine nut
- Walnut
A creamy pesto chicken dish is a game changer any night of the week, sure to inspire five-star dining vibes with it's aromas and flavours. Toss it through fresh fettucine with a crisp cucumber salad, and you're on to a winner!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic & Olive Oil Dressing
(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )
1 packet
Fresh Fettuccine
(Contains: Cashew, Pine nut, Walnut, May contain traces of allergens, Eggs, Wheat, Gluten; )
200 g
Mild Chorizo
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Cream
(Contains: Milk; )
1
Cucumber
1 packet
Garlic Paste
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Plant-Based Basil Pesto
(Contains: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
300 g
Diced Chicken
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice cucumber into half-moons. • Roughly chop mild chorizo (see ingredients).
• Half-fiill a large saucepan with boiling water. Season generously with salt and bring to the boil. • Cook fresh fettuccine in the boiling water, 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 diced 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 cooked 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
