Chicken fettuccine with roasted peppers, spinach, and “creamy” pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Chicken fettuccine with roasted peppers, spinach, and “creamy” pesto

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 950 Calories/Serving

25–40 Minutes

No dairy? No problem. Chef Thomas combines our dairy-free Alfredo and herbaceous basil pesto to create the creamiest pasta sauce in all the land.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh fettuccine (contains eggs)
  • Protein options:
  • 2 organic boneless skinless chicken breasts (about 6 ounces each)
  • 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
  • 2 sustainably raised Faroe Islands salmon fillets - center-cut (about 5 ounces each)
  • 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 950, Total Fat 54g (69% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 990mg (43% DV), Total Carb. 79g (29% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 48g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook your protein

Bring a medium sauce pot of generously salted water to a boil for the fettuccine. Separate the fettuccine so the noodles don’t clump together during cooking.

  • Pat your protein dry with a paper towel; season with salt and 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. 

 

For chicken:

Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.  

 

For salmon:

Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Wipe out the pan.

 

While your protein is cooking, boil the fettuccine.

2

Cook the fettuccine

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 your protein, 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, your protein, and the reserved pasta cooking water. Cook, stirring occasionally, until the sauce has thickened slightly and your protein 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 your protein 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.