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Italian Recipes

Cheesy Herby Chicken & Roasted Veggie Fusilli

Cheesy Herby Chicken & Roasted Veggie Fusilli

Cheesy Herby Chicken & Roasted Veggie Fusilli

with Garlic Sauce

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Spiked with our go-to Aussie spice blend, this easy recipe sees tender veg roasted to perfection in the oven whilst juicy chicken mingles with a creamy garlic-fetta sauce on the stove. All there's left to do is to add in your ‘al dente’ fusilli and you have a new dinner time favourite!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Zucchini

1

Tomato

2 clove

Garlic

1 packet

Chicken Tenderloins

1 packet

fusilli

1 packet

Garlic Sauce

1 sachet

Aussie spice blend

1 packet

passata

1 packet

parsley

1 packet

Parmesan cheese

Not included in your delivery

olive oil

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3040 kJ

Calories726 kcal

Fat16.8 g

of which saturates5.1 g

Carbohydrate83.6 g

of which sugars17.1 g

Dietary Fibre10.8 g

Protein56.6 g

Sodium978 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Saucepan

•Large Non-Stick Pan

Cooking Steps

1

• Preheat 240°C/220°C fan-forced. • Cut carrot and zucchini into half-moons. Roughly chop tomato. • Place veggies on lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.

TIP: If your oven tray is crowded, divide the veggies between two trays!

2

• Meanwhile, finely chop garlic. Cut chicken tenderloins into 2cm chunks. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the pan. • While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add garlic sauce and the brown sugar to garlic oil mixture. Stir to combine. Set aside. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and Aussie spice blend, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre

3

• To the pan, add fusilli, passata and roasted veggies, tossing to combine. • Season to taste.

4

• Divide herby chicken and roasted veggie fusilli between bowls. • Tear over parsley to serve. Enjoy!

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