Mediterranean Chicken, Tomato & Oregano fusilli
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Mediterranean Chicken, Tomato & Oregano fusilli

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!

Allergens:
Almond
Gluten
Wheat
Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

per serving
Energy (kJ)3969 kJ
Fat34.1 g
of which saturates11.4 g
Carbohydrate89.7 g
of which sugars16.8 g
Protein57.4 g
Sodium1641 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• Finely chop or crush garlic. • Roughly chop green olives. • Roughly chop silverbeet.

3
3

• 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.

4
4

• Divide Mediterranean tomato and oregano fusilli between bowls. Crumble fetta cubes on top. • Serve sprinkled with flaked almonds.