Creamy Pesto Chicken & Bacon Fettuccine

Name: Creamy Pesto Chicken & Bacon Fettuccine with Almonds & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Leek; 1 packet Fresh Fettuccine; 1 packet Diced Bacon; 1 packet Diced Chicken; 1 packet Baby Leaves; ½ packet Cream; 1 packet Garlic Paste; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Plant-Based Basil Pesto; 1 packet Slivered Almonds; pinch Chilli Flakes

with Almonds & Parmesan Cheese

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It’s one of our favourite pastas, a creamy chicken alfredo. It deserves the best treatment so break out the fancy plates and the atmospheric music for a pasta night that will take your breath away because the bacon and creamy sauce are a real treat for your taste buds.

Allergens:

Eggs

•Gluten

•Milk

•cashews

•Almond

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Leek

1 packet

Fresh Fettuccine

1 packet

Diced Bacon

1 packet

Diced Chicken

1 packet

Baby Leaves

½ packet

Cream

1 packet

Garlic Paste

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 packet

Plant-Based Basil Pesto

1 packet

Slivered Almonds

pinch

Chilli Flakes

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)5262 kJ

Calories1258 kcal

Fat61.7 g

of which saturates24.8 g

Carbohydrate92 g

of which sugars7.9 g

Dietary Fibre3.5 g

Protein74.1 g

Sodium1943 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.

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. • Thinly slice leek. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Bring to the boil, then add fresh fettuccine and cook, over high heat, until 'al dente', 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fettuccine.

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 bacon, diced chicken and leek, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add baby leaves and cook until wilted, 1 minute.

• Reduce frying pan heat to medium. Cook cream (see ingredients), garlic paste, grated Parmesan cheese, chicken-style stock powder and a splash of reserved pasta water, until slightly thickened, 2-3 minutes. • Add cooked fettuccine and plant-based basil pesto to the pan, then toss to coat. Season with pepper.