Creamy Basil Pesto Chicken & Chorizo Fettuccine
with Cucumber Salad
A creamy pesto chicken dish is a game changer any night of the week, sure to inspire five-star dining vibes with it's aromas and flavours. Toss it through fresh fettucine with a crisp cucumber salad, and you're on to a winner!
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
cucumber
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
chicken thigh
½ packet
Mild Chorizo
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 packet
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Slice cucumber into half-moons. Roughly chop roasted almonds. • Cut chicken thigh into 2cm chunks. Finely chop mild chorizo (see ingredients).
• Half-fiill a large saucepan with boiling water. Season generously with salt and bring to the boil. • Cook fresh fettuccine in the boiling water, 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 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 cream (see ingredients), chicken-style stock powder and a splash of reserved pasta water and cook, until slightly thickened, 2-3 minutes. • Add fettuccine and basil pesto to the frying pan and toss to coat. Season with pepper.
• In a large bowl, combine cucumber, mixed salad leaves and balsamic & olive oil dressing. Season and toss to combine. • Divide creamy basil pesto chicken and chorizo fettuccine between bowls. Sprinkle over grated Parmesan cheese. • Serve with cucumber salad. Garnish salad with roasted almonds. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese on top