Easy Chicken Alfredo Pasta

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs carrot
• 1clove garlic
• 1pcs chicken-style stock cubes
• 10g Italian seasoning
• 300g free-range chicken tenderloins
• 250ml cream
• 200g penne pasta
• 50g baby spinach leaves
• 500ml (2 cups) boiling water
• 10ml olive oil
• 5ml plain flour
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Halve the zucchini and carrot lengthwise, then thinly slice. Crush or finely chop the garlic. Crumble the stock cubes into a heatproof jug, add half the Italian seasoning and 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Cook chicken
   Combine the remaining Italian seasoning and 2 tsp olive oil in a large bowl. Add the chicken and toss to coat. Heat a medium deep frypan over medium-high heat. Cook the chicken for 3-4 mins each side until golden and cooked through. Remove from the pan, leaving the oil in the pan.
3. Step 3 — Cook vegetables
   Return the pan to medium-high heat (add a little more oil to the pan for the vegetables if needed). Cook the zucchini, carrot and garlic, covered, stirring occasionally, for 2 mins or until the carrot is slightly softened.
4. Step 4 — Make sauce
   Add 1 tsp flour to the vegetables and cook, stirring, for 1 min. Gradually add the stock, three-quarters of the cream* and 1 tsp dijon mustard, stirring constantly to prevent lumps forming, then bring to a simmer.
5. Step 5 — Cook pasta
   Add the pasta to the sauce and stir well to coat. Cook over medium-high heat, stirring occasionally, for 16-18 mins until the pasta is al dente and the sauce is slightly thickened (it's important the sauce doesn't boil or the cream may separate. Reduce the heat if needed to maintain a very gentle simmer).
6. Step 6 — Get ready to serve
   Slice the chicken. Add the spinach and chicken, with any resting juices, to the pasta mixture and gently stir to combine. Taste, then season with salt and pepper. Divide the pasta among bowls to serve.

Allergens

Gluten, Wheat, Sulphites, Milk