Creamy Pesto Chicken & Cherry Tomato Fettuccine
with Apple Balsamic Salad
Twirl your way into deliciousness with this epic pasta feast! Each bite is bursting with rich, herby goodness, and those juicy cherry tomatoes add the perfect pop of flavour. Pair it with a crisp apple salad for a sweet and tangy crunch and you’ve got the perfect meal for a cosy night in.
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
courgette
1
apple
⅓ packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
½ packet
cherry tomatoes
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
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
pinch
chilli flakes
1 packet
Mixed Salad Leaves
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Diced Chicken
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Grate courgette. Thinly slice apple into wedges. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. • Cook cherry tomatoes and courgette, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Stir in cream (see ingredients) and vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in cooked chicken, courgette and blistered tomatoes.
• Meanwhile, in a large bowl, combine apple, mixed salad leaves and balsamic & olive oil dressing. Season. • Divide creamy pesto chicken and cherry tomato pasta between bowls. Sprinkle with Parmesan cheese. • Serve with apple balsamic salad. Enjoy!