Cheesy Herby Chicken & Roasted Veggie Fusilli
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Cheesy Herby Chicken & Roasted Veggie Fusilli

Cheesy Herby Chicken & Roasted Veggie Fusilli

with Garlic Sauce

Spiked with our go-to Aussie spice blend, this easy recipe sees tender veg roasted to perfection in the oven whilst juicy chicken mingles with a creamy garlic-fetta sauce on the stove. All there's left to do is to add in your ‘al dente’ fusilli and you have a new dinner time favourite!

Tags:
Over 30g protein
Allergens:
Gluten
Wheat
Egg
Milk
Sesame

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Zucchini

1

Tomato

2 clove

Garlic

1 packet

Chicken Tenderloins

1 packet

fusilli

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

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 sachet

Aussie spice blend

1 packet

passata

1 packet

parsley

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3040 kJ
Calories726 kcal
Fat16.8 g
of which saturates5.1 g
Carbohydrate83.6 g
of which sugars17.1 g
Dietary Fibre10.8 g
Protein56.6 g
Sodium978 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Saucepan
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat 240°C/220°C fan-forced. • Cut carrot and zucchini into half-moons. Roughly chop tomato. • Place veggies on lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.

TIP: If your oven tray is crowded, divide the veggies between two trays!

2
2

• Meanwhile, finely chop garlic. Cut chicken tenderloins into 2cm chunks. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the pan. • While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add garlic sauce and the brown sugar to garlic oil mixture. Stir to combine. Set aside. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and Aussie spice blend, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre

3
3

• To the pan, add fusilli, passata and roasted veggies, tossing to combine. • Season to taste.

4
4

• Divide herby chicken and roasted veggie fusilli between bowls. • Tear over parsley to serve. Enjoy!