Creamy Pesto Chicken & Bacon Fettuccine
with Almonds & Parmesan Cheese
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.
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
Leek
1 packet
chicken breast
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
diced bacon
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
pinch
Chilli Flakes
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice leek. • Cut chicken breast into 2cm chunks. • 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 medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add baby leaves and cook until wilted, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce frying pan heat to medium. Cook cream (see ingredients), garlic paste, grated Parmesan cheese, chicken-style stock powder and a splash of pasta water, until slightly thickened, 2-3 minutes. • Add cooked fettuccine and plant-based basil pesto to the pan, then toss to coat. Season with pepper.
• Divide creamy pesto chicken and bacon fettuccine between bowls. • Garnish with toasted almonds and a pinch of chilli flakes (if using). Enjoy!