Mediterranean Chicken, Tomato & Oregano fusilli
with Red Pesto, Green Olives & Fetta
Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the fusilli, top with creamy fetta and dinner is done!
Unfortunately, this week's gnocchi was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious!
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
3 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
dried oregano
1 box
passata
1 sachet
vegetable stock powder
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
green olives
1 bag
silverbeet
1 packet
soffritto mix
1 packet
chicken breast
Not included in your delivery
olive oil
⅓ cup
water
2 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil a full kettle. Pour boiled water into a large saucepan over a high heat with a pinch of salt. • Add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Finely chop or crush garlic. • Roughly chop green olives. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Add the soffritto mix, stirring, until softened, 3-4 minutes. Add garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. • Add passata, water, brown sugar and vegetable stock powder. Simmer until thickened slightly, 2-3 minutes. Stir the olives, silverbeet and red pesto through the sauce until the silverbeet is wilted, 1-2 minutes. • Remove from heat, then add butter and gnocchi. Toss to coat, then season to taste. • Remove from the heat and add butter and gnocchi. Toss to coat the gnocchi in the sauce, then season to taste.
• Divide Mediterranean tomato and oregano fusilli between bowls. Crumble fetta cubes on top. • Serve sprinkled with flaked almonds.