Full of flavour and the goodness of veg like broccoli, cauliflower and zucchini, this creamy fettuccine pasta with chicken is a cracking weeknight dinner.
- Serves4
- Cook time25 minutes
- Prep time5 minutes, + 5 mins resting time
Ingredients
- 375g fettuccine
- 2 Coles Australian RSPCA Approved Chicken Breast Fillets
- 1 tbs olive oil
- 150g broccoli
- 150g cauliflower
- 1 zucchini, thinly sliced
- 2 garlic cloves, crushed
- 2 spring onions, thinly sliced
- 1 tbs lemon zest
- 1 tsp dried chilli flakes (optional)
- 300ml Bulla Cooking Cream
- 1 cup (80g) finely grated parmesan
- ⅓ cup flat-leaf parsley leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat a frying pan over medium heat. Brush the chicken with oil. Season. Cook for 7 mins each side or until cooked through. Cover with foil. Set side for 5 mins to rest. Thinly slice.
Step 3
While the chicken is resting, process the broccoli and cauliflower in a food processor until it resembles rice (see tip). Then cook the broccoli and cauliflower rice and zucchini in the frying pan over high heat, stirring, for 5 mins or until tender. Stir in the garlic, spring onion, lemon zest, chilli flakes, if using, and cream. Cook for 2 mins or until heated through. Stir in half the parmesan.
Step 4
Add the pasta to the cream mixture in the pan and toss to combine. Divide among serving bowls. Top with chicken and sprinkle with parsley and remaining parmesan to serve.
Recipe tip
Alternativley, you can purchase frozen cauliflower rice.
