Cheesy Chicken Fusilli & Greens
with Garlic-Pine Nut Pangrattato
Mac ‘n’ cheese is pretty much the best meal ever, but sometimes you want something a bit better for you. Enter this jazzed up version, with loads of greens plus a nutty crumb topping. It’s all the comfort of the classic, with an extra dose of goodness!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 head
broccoli
2 clove
garlic
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
mixed leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 pinch
chilli flakes
1 packet
light cooking cream
(Contains Milk;)
½ sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
chicken breast
1 packet
Cheddar cheese
(Contains Milk;)
2 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
herbs
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Cut broccoli (including the stalk!) into small florets. Finely chop garlic. Thinly slice herbs. Cut chicken into 2cm chunks.
Cook fusilli and broccoli in the boiling water until pasta is al dente and broccoli is tender, 8 minutes. Place mixed leaves in a colander, then drain fusilli and broccoli over leaves. Set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
TIP: Placing the mixed leaves in the colander before draining the pasta is an easy trick to wilt it!
While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) until lightly browned, 2-3 minutes. Add garlic and cook until fragrant, 30 seconds. Add pine nuts and a pinch of chilli flakes (if using). Season with salt and pepper. Transfer to a small bowl. Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
When the pasta and greens are cooked, return the saucepan to medium heat. Melt the butter. Add cornflour (see ingredients) and cook, stirring, until 'raw' smell is cooked off, 1 minute. Slowly pour in light cooking cream and the milk and whisk to combine. Cook, stirring constantly, until thickened slightly, 30 seconds. Add vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, grated Parmesan cheese and a pinch of pepper. Continue stirring until cheese is melted into a smooth sauce.
TIP: Loosen with a dash more milk if the sauce looks too thick.
Add cooked fusilli, chicken, broccoli and mixed leaves to the cheesy sauce. Toss to coat. Stir through herbs. Season to taste.
Divide the cheesy fusilli and greens between bowls. Sprinkle with garlic-almond pangrattato to serve.