Basil Pesto Chicken & Parmesan Pasta Bake
with Tomato & Roast Almond Salad
In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy, garlicky and herby sauce. The gooey Cheddar is the cherry on top, while the fresh side salad offers extra texture and works 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 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
Tomato
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
Mixed Salad Leaves
1 packet
Chicken Breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Instructions
• 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.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• 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 the 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.
• While pasta is baking, slice tomato into thin wedges. • In a medium bowl, combine mixed salad leaves, tomato, roasted almonds and a drizzle of white wine vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• Divide creamy basil pesto chicken pasta bake between plates. • Serve with tomato and roast almond salad. Enjoy!