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Creamy fettuccine with chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Family favorite: Protein pasta with luscious cream sauce.
Ingredients:
  • 375g Fettuccini Pasta
  • 2 RSPCA Approved Chicken Breast Fillets
  • 300g pkt Broccoli & Cauliflower Rice*
  • 1 zucchini, thinly sliced
  • 2 spring onions, thinly sliced
  • 20.00 ml lemon zest
  • 1 tsp dried chilli flakes (optional)
  • 300ml Cooking Cream
  • 80g parmesan
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • Boil the pasta in a large saucepan of water according to package instructions until it is cooked but still slightly firm. Then, drain it.
  • Heat a frying pan over medium heat while you brush the chicken with oil and season it. Cook the chicken for 7 minutes on each side or until fully cooked. Cover the chicken with foil and let it rest for 5 minutes before thinly slicing.
  • Once the chicken is done resting, sauté the broccoli, cauliflower rice, and zucchini in a hot frying pan for 5 minutes until tender. Add garlic, spring onion, lemon zest, optional chili flakes, and cooking cream. Cook for an additional 2 minutes until heated through. Finish by stirring in half of the parmesan cheese.
  • Toss the pasta into the creamy mixture in the pan until well combined. Serve in individual bowls and top with chicken, parsley, and the rest of the parmesan before serving.

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