The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Chicken & Cavolo Nero Alfredo
Our take on a classic pasta Alfredo. You'll simmer juicy British chicken breast in creamy kefir. Green beans and leafy cavolo nero add a hit of green. Serve over brown rice fusilli and tuck in!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 6 garlic clove
- 250ml kefir (Milk)
- 4 tbsp chickpea flour (chickpea flour (100%))
- 1 unwaxed lemon
- 22g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g sliced cavolo nero
- 160g green beans
- 600g diced British Free Range chicken breast
- 1 handful of fresh flat-leaf parsley
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 1 leek
Nutritional Information
Calories: 563
Protein: 51g
Carbs: 64g
Fat: 11g
Creamy Chicken & Cavolo Nero Alfredo
Our take on a classic pasta Alfredo. You'll simmer juicy British chicken breast in creamy kefir. Green beans and leafy cavolo nero add a hit of green. Serve over brown rice fusilli and tuck in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Boil the pasta
- Trim the green beans and cut into thirds
- Add the fusilli to the saucepan and boil for 7-8 mins, until cooked
- In the final 3-4 mins, add in the green beans and cavolo nero
- Return to the pan and mix with 1 tbsp oil
Prep the veg
- Thinly slice the garlic
- Cut the leek into thin half moons
Get cooking
- Heat a large frying pan on a medium heat with 1 tbsp of oil. Once hot, add the garlic and leek and cook for 4-5 mins until soft
- Add in the chicken and cook for a further 4 mins
- Add in the stock, nutritional yeast and chickpea flour and stir until everything is coated
- Slowly pour in 500ml of water, stirring constantly
- Simmer for 13 mins until the chicken is cooked and the sauce has thickened
- Season with salt and a generous amount of pepper
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Finely chop the parsley
- Off the heat, stir in the pasta, kefir and half of the parsley
- Season generously with salt and pepper
- Serve the pasta into bowls, sprinkle with the remaining parsley and the lemon cut into wedges
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