Bacon & Chicken Cheddar Pasta Bake
with Sautéed Veggies
In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy tomato and chicken-studded sauce. The gooey Parmesan is the cherry on top, while the crisp sautéed veggies offer extra texture and work to balance out the richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
carrot
1 packet
diced bacon
(May be present: Soy. )
1 box
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken breast
1 bag
green beans
1 packet
garlic paste
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). • Drain and return to the saucepan. Drizzle with olive oil to prevent sticking.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice carrot into half-moons. Trim green beans. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken and diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• Preheat grill to high. • To the pan with bacon, add diced tomatoes with garlic & onion, garlic & herb seasoning, chicken-style stock powder, reserved pasta water and light cooking cream. • Simmer until slightly thickened, 2-3 minutes. • Stir through cooked fusilli and the butter. Season to taste. • Transfer to a baking dish. Sprinkle with shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-7 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• While pasta bake is grilling, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook green beans and carrot until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Divide chicken and Cheddar pasta bake between bowls. • Serve with the sautéed veggies. Enjoy!