Chicken & Bacon Red Pesto Fusilli
with Herb Pangrattato & Salad
Tonight, cosy up to this creamy, comforting penne bowl loaded with succulent chicken, garlic, crunchy pangrattato and our more-ish red pesto made of sun-dried tomato. We've added a crisp salad to tie it all together.
Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 bag
parsley
1
pear
1 packet
chicken breast
1 sachet
garlic & herb seasoning
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. Finely chop parsley. Thinly slice pear. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. Set aside.
Little cooks: Take charge by tossing the chicken in the seasoning!
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes. Transfer to a bowl. • To the bowl add parsley and season to taste.
• While the pangrattato is cooking, add fusilli to the boiling water and cook until ‘al dente’, 11 minutes. • Reserve 1/4 cup pasta water. Drain pasta and return to the saucepan.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until chicken is browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return frying pan to medium heat. Cook light cooking cream and red pesto until slightly thickened, 1-2 minutes. • Return chicken (and resting juices) and bacon to pan and stir through fusilli. Season to taste.
TIP: Add a splash of pasta water if the sauce mixture looks too thick.
• Meanwhile, in a second medium bowl, combine a drizzle of the vinegar, olive oil and pinch of salt and pepper. Add pear and baby spinach leaves and toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide the chicken and bacon creamy red pesto fusilli between bowls and top with the herb pangrattato. • Serve with the salad. Enjoy!