Speedy Cheesy Chicken & Zucchini Alfredo

Speedy cheesy chicken and zucchini alfredo

11 Ingredients

Number of servings

375grams fresh fettuccine
4 zucchini
2tablespoons Woolworths extra virgin olive oil
1 Woolworths BBQ roast chicken, skin and bones discarded, stuffing reserved, meat shredded
1 brown onion, thinly sliced
1/2teaspoons ground nutmeg
1/2 bunch continental parsley, leaves picked and finely chopped, stems finely chopped
1 garlic clove, finely chopped
250milliliter tub Philadelphia light cooking cream
1 cup grated light tasty cheese
1tablespoons finely grated parmesan (to serve)

Description

Looking for an easy dinner recipe? This creamy chicken alfredo made using fettuccine, BBQ roast chicken and zucchini ribbons is a guaranteed winner.

Method

Step 1 of 5

Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving 3/4 cup cooking liquid.

Step 2 of 5

Meanwhile, use a vegetable peeler to peel zucchini into ribbons. Roughly chop any remaining zucchini that can’t be ribboned.

Step 3 of 5

Heat 2 tsp oil in a large, deep frying pan over medium heat. Crumble stuffing into pan and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a paper towel-lined plate and set aside.

Step 4 of 5

Place remaining oil in pan over medium-high heat. Add onion, nutmeg, parsley stems and chopped zucchini, then cook, stirring, for 4 minutes or until onion has softened. Add garlic and cook for 1 minute or until fragrant. Add cream and tasty cheese, then cook, stirring, for 2 minutes or until smooth and combined. Season.

Step 5 of 5

Add pasta, chicken meat and reserved cooking liquid to pan. Reduce heat to low and toss for 2 minutes or until heated through. Serve topped with zucchini ribbons, stuffing, parsley leaves and parmesan.