Protein Boost | Chicken Fettuccine Alfredo
with Rainbow Carrot Ribbon Salad
Cooking time
10 minutes
Servings
2/4
Calories
920 /serving
Power up on proteins! Add chicken to your meal with our Protein Boost option. When a classic dairy dish like alfredo gets a makeover, we get creative. Cashew butter brings the creaminess and nutritional yeast provides that all-important umami aspect of the sauce. Ribbons of multicoloured Nantes carrots brighten the salad in a ready-made Italian vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Multicoloured Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30g Cashew butter
- 30ml Vegetable demi-glace
- 45ml Cold-pressed Italian vinaigrette
- 16g Nutritional yeast
- 225g Fettuccine
- 2 Garlic cloves
Contains: Cashews • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
27 g
Saturated Fat
5 g
Sodium
400 mg
Total Carb
110 g
Sugars
11 g
Protein
63 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- In a medium bowl, whisk the cashew butter, nutritional yeast, ½ the reserved cooking water and S&P.
Mise en place
- Meanwhile, using a peeler, thinly slice the carrots into ribbons.
- Mince the garlic.
Make the salad
- In a large bowl, combine the baby greens, carrots and vinaigrette.
Make the sauce & combine the pasta
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the pasta, demi-glace and cashew butter mixture.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Top with the salad. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
