Herby Chicken & Roasted Veggie Fusilli
with Garlic-Fetta 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!
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
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
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• 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!
• 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.
• To the pan, add fusilli, passata and roasted veggies, tossing to combine. • Season to taste.
• Divide herby chicken and roasted veggie fusilli between bowls. • Tear over parsley to serve. Enjoy!