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: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut)
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: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
300 g
Diced Chicken
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Slice cucumber (see ingredients) into half-moons.
• Roughly chop mild chorizo.
• 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 (see ingredients). Drain and
set aside.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• 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 (when chicken is no longer pink inside),
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 plant-based 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 to taste and toss to combine.
• Divide rich pesto chicken and chorizo fettuccine between bowls.
Sprinkle over grated Parmesan cheese and garnish salad with roasted
almonds to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese on top
