One-Pot Creamy Chicken & Veggie Fusilli
with Parsley
In this weeknight winner, the tender chicken, veggies and al dente pasta, happily soak up th ecreamy sauce, which gets an extra boost of flavour from our signature Aussie spice blend. Serve with a sprinkle of parsley and chilli and you're done!
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 bag
soffritto mix
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
chicken-style stock powder
1 packet
thickened cream
(Contains Milk;)
1 bag
parsley
1 pinch
chilli flakes
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
2 cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Add soffritto mix and cook, stirring, until tender, 4-5 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return chicken to pan, stirring to combine. • Bring to the boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 12-14 minutes. • Remove lid from pan, stir in baby spinach leaves and thickened cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper.
• Divide one-pot creamy chicken and veggie fusilli between bowls. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!