Quick Saucy Tomato Chicken & Bacon Pasta
with Garlic Pangrattato & Apple Salad
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. Fusilli is the perfect pasta shape for cradling this creamy chicken and bacon sauce.
We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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. )
3 clove
garlic
½
brown onion
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
½ packet
chicken stock pot
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
baby spinach leaves
1
apple
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
Balsamic Vinaigrette Dressing
1 packet
chicken breast
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Boil the kettle. Fill a medium saucepan with boiling water and place over high heat. To pan, add a pinch of salt. • Cook fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic. Finely chop brown onion (see ingredients). Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste with salt and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken-style stock powder, light cooking cream, Parmesan cheese and reserved pasta water and simmer, until slightly reduced, 1-2 minutes. • Add orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.
• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, the remaining spinach, flaked almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato chicken and bacon orecchiette between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!