Basil Pesto Chicken & Parmesan Pasta Bake
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Basil Pesto Chicken & Parmesan Pasta Bake

Basil Pesto Chicken & Parmesan Pasta Bake

with Cherry Tomato & Roast Almond Salad

In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy, garlicky and herby sauce with chicken. The gooey Cheddar is the cherry on top, while the fresh side salad offers extra texture and works to balance out the richness.

Allergens:
Gluten
Wheat
Milk
Almond

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

Light Cooking Cream

(Contains Milk;)

1 packet

Parmesan Cheese

(Contains Milk;)

1 sachet

Garlic & Herb Seasoning

1 packet

Basil Pesto

(Contains Milk;)

1 packet

Baby Spinach Leaves

1 packet

Cheddar Cheese

(Contains Milk;)

1 packet

mixed salad leaves

1 packet

Snacking Tomatoes

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 packet

Balsamic Vinaigrette Dressing

1 packet

chicken breast

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4573 kJ
Calories1092 kcal
Fat55.4 g
of which saturates18.3 g
Carbohydrate80.4 g
of which sugars8.8 g
Dietary Fibre13.2 g
Protein65.4 g
Sodium1081 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • 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 (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli and return to saucepan.

2
2

• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and rest. • To saucepan with the cooked pasta, add light cooking cream, chicken breast, Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

3
3

• While pasta is baking, in a medium bowl, combine mixed salad leaves, snacking tomatoes, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste.

4
4

• Divide creamy basil pesto chicken pasta bake between plates. • Serve with tomato and roast almond salad. Enjoy!