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20 minutes

Chicken Thighs over Fresh Fettuccine Alfredo

with Balsamic-Dressed Salad

Cooking time

20 minutes




1070 /serving

Fettuccine alfredo is a dish we can get up close and personal with any day of the week. That combination of butter and heavy cream offers up snuggly comforts, and it’s even more classic cashmere-soft when you use fresh noodles. Juicy pan-seared chicken, dusted with our mustardy Old Country spice blend, is the topper par excellence—with Parmesan shavings for pure indulgence. And there’s a side salad crisp with radishes and tangy with whipped balsamic vinaigrette in your corner.

We will send you:

  • 4 Chicken thighs
  • 90g Radishes (or French radishes)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 225g Fresh fettuccine
  • 120ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
28 g
1230 mg
Total Carb
76 g
5 g
56 g
6 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Make the sauce
In the reserved pan, combine the cream, remaining spices and 2 tbsp butter (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the flavours have combined.
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Make the salad
Meanwhile, thinly slice the radishes. In a large bowl, combine the radishes, baby greens, vinaigrette and S&P.
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Combine the pasta & serve
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring constantly, 1 to 2 min., until heated through and coated; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the chicken. Garnish with the cheese. Serve the salad on the side. Bon appétit!

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