Pesto Chicken & Parmesan Wholemeal Pasta Bake
with Cherry Tomato & Roast Almond Salad
In this family-friendly pasta bake, spiral-shaped wholemeal 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.
We’ve replaced the fusilli in this recipe with wholemeal fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Wholemeal Fusilli
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
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook wholemeal 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 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, in a medium bowl, combine mixed salad leaves, snacking tomatoes, roasted almonds, balsamic vinaigrette dressing and a drizzle of 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!