Chicken Alfredo

Nutrition per serve

Ingredients

• 1bunch parsley
• 50g parmesan
• 300g chicken thigh fillets
• 1pcs chicken-style stock cubes
• 200g penne pasta
• 10g pepper and garlic seasoning
• 500ml (2 cups) boiling water
• 10ml olive oil
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Coarsely chop the parsley leaves and finely chop the stems. Finely grate the parmesan. Thinly slice the chicken. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned.
3. Step 3 — Add pasta and stock
   Add the pasta, stock, 3 tsp pepper and garlic seasoning (see Make it milder) and 60ml (¼ cup) milk to the chicken and stir to combine. Cover and bring to the boil.
4. Step 4 — Simmer pasta
   Reduce the heat to medium-low and cook, stirring occasionally, for 14 mins or until the pasta is al dente. Stir in the parmesan and half the parsley. Increase the heat to medium-high and cook, uncovered, for a further 5-6 mins until the sauce is thickened. Remove the pan from the heat. Taste, then season with salt.
5. Step 5 — Serve up
   Divide the pasta among bowls and scatter over the remaining parsley. Enjoy!
6. Step 6 — Make it milder
   Our pepper and garlic seasoning is an easy way to give an instant flavour boost. With salt, pepper, dried garlic and ground ginger, it makes the chicken and pasta extra delicious. It does have a mild peppery kick, so reduce the amount if you prefer less heat.

Allergens

Milch, Gluten, Wheat, Sesamsamen, Sojabohnen, Sulfit