Lemon Pepper Chicken Fusilli
with Creamy Garlic Tomato Sauce & Baby Spinach
The twirliest pasta of them all, fusilli, gets that much better with the addition of a creamy garlic-tomato sauce to soak all up. Fetta cubes take things up a notch and tips its head to some great flavours of the Mediterranean.
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
chicken tenderloins
1 sachet
lemon pepper seasoning
1 packet
soffritto mix
1 packet
tomato paste
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to saucepan.
• Meanwhile, cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.
• 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 bowl, season and set aside.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook soffritto mix and a pinch of salt, stirring occasionally, until softened, 4-5 minutes. • Add tomato paste and cook until fragrant, 1 minute. Reduce heat to medium.
• To frying pan, stir in the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add drained pasta, garlic sauce, cooked chicken and baby spinach leaves, tossing to combine. Season to taste.
• Divide lemon pepper chicken fusilli between bowls. • Top with crumbled fetta. Sprinkle over slivered almonds to serve. Enjoy!