Creamy Pesto Chicken & Bacon Fettuccine

Name: Creamy Pesto Chicken & Bacon Fettuccine with Leek & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Fresh Fettuccine; 100 g Diced Bacon; 1 sachet Chilli Flakes; 1 packet Baby Spinach Leaves; 300 g Diced Chicken; 1 packet Cream; 1 packet Garlic Paste; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder

with Leek & Parmesan Cheese

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Calories

1380 kcal

Protein

71.9g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Eggs
Wheat
Gluten
Milk
Cashew
Cashew
Pine nut
Walnut
May contain traces of allergens
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Leek

1 packet

Fresh Fettuccine

(Contains: Eggs, Wheat, Gluten, Cashew, Pine nut, Walnut, May contain traces of allergens; )

100 g

Diced Bacon

1 sachet

Chilli Flakes

1 packet

Baby Spinach Leaves

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk; )

1 packet

Garlic Paste

1 packet

Plant-Based Basil Pesto

(Contains: Cashew, May contain traces of allergens, Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories1380 kcal

Energy (kJ)5770 kJ

Fat75.9 g

of which saturates39.2 g

Carbohydrate93.1 g

of which sugars9 g

Dietary Fibre3.1 g

Protein71.9 g

Sodium1780 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

• Boil the kettle. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Bring to the boil and 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.

• 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 sliced leek, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

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