Chicken & Pesto Fettuccine alla Genovese
with Garlic Bread & Mixed Leaf Salad
Presenting a few of our favourite things: juicy chicken, punchy pesto and golden ropes of fettuccine! All of this deliciousness is tossed through with green beans, lemon and garlic for a bright and indulgent meal.
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
Ingredients
1 packet
green beans
3 clove
garlic
½
lemon
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. In a small bowl, add the butter and allow to come to room temperature. • Trim and halve green beans. Finely chop garlic. Zest lemon to get a pinch and slice into wedges. • To the butter, add half the garlic. Season with salt and pepper and mash to combine.
• Cut deep slices across wholemeal panini, taking care to not slice all the way through, at 1cm intervals. • Push garlic butter into panini slices and wrap in foil. • Place panini directly on wire oven racks and bake until heated through, 8-10 minutes.
• Meanwhile, pour boiled water into a large saucepan with a pinch of salt. • Cook fettuccine in the boiling water, over high heat until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the saucepan.
• In large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium-low, add cream, chicken-style stock powder, a generous squeeze of lemon juice and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine, lemon zest and basil pesto, and stir to combine. Season to taste.
• In a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide chicken and pesto fettuccine alla Genovese between bowls. • Serve with mixed leaf salad, garlic bread and remaining lemon wedges. Enjoy!