Nan's Chicken & Creamy Fettuccine
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
This saucy creation uses a creamy tomato sauce to coat fettuccine, with chunks of tender pre-marinated chicken and flavoursome Parmesan. Add thinly sliced leek that melts into the sauce and baby spinach that gently wilts when tossed with the pasta and you’ve got a new recipe that’s sure to please everyone.
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Leek
1 packet
Fettuccine
(Contains: Gluten, Wheat May be present: Soy)
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Cut chicken breast into 2cm chunks.
• Half-fill a large saucepan with water, add a generous pinch of salt, then
bring to the boil over high heat. Cook fettuccine, uncovered, until ‘al dente’,
11 minutes.
• Reserve some pasta water (see ingredients), then drain and return
fettuccine to the pan.
• Drizzle with olive oil to prevent sticking and cover to keep warm.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and
cooked through, 5-6 minutes. Season with salt and pepper, transfer to a
plate and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook
sliced leek until softened, 4-5 minutes.
• Add tomato paste and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Add cream (see ingredients), the reserved pasta water, Nan’s special
seasoning and the brown sugar to the pan. Simmer until reduced slightly,
2-3 minutes. Add baby spinach leaves, cooked chicken (plus any resting
juices) and cooked fettuccine, stirring until combined.
• Stir through grated Parmesan cheese (reserving some for the garnish!) until
just melted.
• Divide Nan’s chicken and creamy fettuccine between plates.
• Garnish with reserved Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top!
