Basil Pesto Chicken & Parmesan Pasta Bake

Name: Basil Pesto Chicken & Parmesan Pasta Bake with Tomato & Roast Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 330 g Chicken Breast; 1 packet Cheddar Cheese; 1 packet Parmesan Cheese; 1 packet Light Cooking Cream; 1 packet Mixed Salad Leaves; 1 packet Roasted Almonds; 1 packet Fusilli; 1 packet Snacking Tomatoes; 1 packet Baby Spinach Leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Basil Pesto

with Tomato & Roast Almond Salad

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Allergens:

Milk

•Almond

•Gluten

•Wheat

•Cashew

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

330 g

Chicken Breast

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Mixed Salad Leaves

1 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Fusilli

(Contains: Gluten, Wheat; May be present: Soy, Eggs.)

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Nutritional Values

Calories1070 kcal

Energy (kJ)4490 kJ

Fat55 g

of which saturates18.5 g

Carbohydrate77.7 g

of which sugars8.6 g

Dietary Fibre11.7 g

Protein64.5 g

Sodium1000 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli and return to saucepan.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Cut chicken breast into 2cm chunks. • 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 plate and rest. • To saucepan with the cooked pasta, add light cooking cream, chicken breast, Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

• While pasta is baking, in a medium bowl, combine mixed salad leaves, snacking tomatoes, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season.

Little cooks: Help wash and toss the salad!

• Divide creamy basil pesto chicken pasta bake between plates. • Serve with tomato and roast almond salad. Enjoy!