![[rapid] Creamy Red Pesto Chicken & Chorizo Fettuccine](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/red-pesto-chicken-alfredo-fresh-fettuccine-d58df0eb-4e49b0e6.jpg)
[rapid] Creamy Red Pesto Chicken & Chorizo Fettuccine
with Cucumber Salad
- Sulphites
- Eggs
- Wheat
- Gluten
- Almond
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Pine nut
- Walnut
- Tree nuts
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast Strips
1 packet
Red Pesto
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
Garlic Paste
(May be present: Fish, Soy, Sesame, Gluten, Milk, Eggs, Tree nuts)
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
• Boil the kettle. • Slice cucumber into half-moons. Roughly chop roasted almonds. • Cut chicken breast strips into 2cm chunks. Finely chop mild chorizo (see ingredients).
• Pour boiling water into a saucepan over high heat. Season generously with salt. • Bring to the boil, add fresh fettuccine and cook until ‘al dente’, 3 mins. 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 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 longlife cream (see ingredients), chicken-style stock powder and a splash of pasta water and cook, until slightly thickened, 2-3 minutes. • Add fettuccine and red pesto to the frying pan and toss to coat. Season with pepper.
• Meanwhile, combine cucumber, rocket leaves and balsamic & olive oil dressing in a large bowl. Season and toss to combine. • Divide creamy red pesto chicken & chorizo fettuccine between bowls. Sprinkle grated Parmesan cheese over pasta. • Serve with cucumber salad. Garnish salad with roasted almonds. Enjoy!
