In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Chicken fettuccine with roasted peppers, spinach, and “creamy” pesto
Dairy-Free, Soy-Free, No Added Sugar, Protein Plus
2 Servings, 920 Calories/Serving
25–40 Minutes
No dairy? No problem. We combine our dairy-free Alfredo and herbaceous basil pesto to create the creamiest pasta sauce in all the land.
In your bag
- 2 organic boneless skinless chicken breasts (about 6 ounces each)
- 7 ounces Talluto’s fresh fettuccine (contains eggs)
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- 1 organic leek
- 1 or 2 cloves organic peeled fresh garlic
- ⅓ cup roasted red peppers
- Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
- Sunbasket Alfredo sauce base (almond milk - cashews - nutritional yeast - kosher salt - granulated garlic - onion powder - black pepper)
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 920, Total Fat 52g (67% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 890mg (39% DV), Total Carb. 79g (29% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains:
Eggs, Tree Nuts (almond, cashew, walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the chicken
Bring a medium sauce pot of generously salted water to a boil for the fettuccine.
- Pat the chicken dry with a paper towel; season with salt, pepper, and the garlic-herb blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the chicken is cooking, boil the fettuccine.
2
Cook the fettuccine
Separate the fettuccine so the noodles don’t clump together during cooking. To the pot of boiling water, add the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving ¾ cup [1½ cups] pasta cooking water. Return the fettuccine to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.
While the fettuccine is cooking, start preparing the rest of the meal.
3
Prep the remaining ingredients
- Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
- Finely chop, press, or grate the garlic.
- Thinly slice the roasted red peppers.
4
Make the sauce; finish the dish
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the leek, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the roasted red peppers, basil pesto, Alfredo sauce base, chicken, and the reserved pasta cooking water. Cook, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through, 2 to 3 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the fettuccine to individual bowls, top with the chicken and sauce, and serve.
Kids Can!
- Fill a pot with salted water for the fettuccine.
- Separate the fettuccine.
- Soak the leek and pat dry.
- Press the garlic (if you have a press).
- Time the cooking.