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Easy prep

Chicken Fettuccine Alfredo

with Sun-Dried Tomato & Zucchini

Cooking time

20 minutes

Servings

2/4

Calories

960 /serving

Twirl some of these creamy fettuccine on your fork, then spike a satisfying biteful of seared chicken—it’s a life-affirming combination. The luscious sauce goes the extra nutritional mile by engulfing tasty, wholesome zucchini half-moons, sweet sun-dried tomato slices and quick-cooked riced broccoli.

We will send you:

  • 2 Chicken breasts
  • 200g Zucchini half-moons
  • 15ml Minced garlic
  • 100g Broccoli ‘rice’
  • 15ml White wine vinegar
  • 30g Vegetable demi-glace
  • 15g Sliced sun-dried tomatoes
  • 225g Fettuccine
  • 90ml Heavy cream
  • 7.5g Tuscan sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
16 g
Sodium
640 mg
Total Carbs
100 g
Sugars
8 g
Protein
58 g
Fibres
7 g
Preparation
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before slicing it against the grain. Reserve the pan.
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Make the sauce
Heat the reserved pan of fond on medium-high. Add the zucchini and broccoli ‘rice’; season with the remaining spice blend and S&P. Stirring frequently throughout, cook, 4 to 5 min. (6 to 8 min. for 4 portions), until tender. Add the vinegar, garlic and sun-dried tomatoes; cook, 1 to 2 min., until the vinegar has evaporated. Add the demi-glace and ½ cup reserved cooking water (¾ cup for 4 portions). Stir to combine. Add the pasta and 1 tbsp butter (double for 4 portions). Cook, 1 to 2 min., until fully combined. If the sauce seems dry, gradually add the remaining cooking water. Stir in the cream and season with S&P.
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Plate your dish
Divide the finished pasta between your plates. Top with the sliced chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.