Creamy Pesto Chicken & Bacon Fettuccine
with Almonds & Parmesan Cheese
It’s one of our favourite pastas, a creamy chicken feast. 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
Slivered Almonds
(Contains Almond; )
1 packet
Diced Bacon
1 packet
Diced Chicken
1 packet
baby leaves
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
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. )
1 pinch
chilli flakes
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return 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.
• Meanwhile, half-fill a medium saucepan with boiling water and a generous pinch of salt. • 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.
• Reduce frying pan heat to medium heat. Add 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 pan and toss to coat. Season with pepper.
• Divide chicken and bacon alfredo fresh fettuccine between bowls. • Garnish with slivered almonds and a pinch of chilli flakes (if using). Enjoy!