Swift Bacon & Chicken Pesto Fusilli
with Parmesan & Side Salad
Thanks to herby pesto, crispy bacon and chicken, you'll have yourself a creamy sauce for an unrivaled pasta bowl that's super speedy and extra tasty. With ‘al dente’ spirals of fusilli, this pasta dish is the real deal.
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
Balsamic Vinaigrette Dressing
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1
Carrot
1
Celery
330 g
Chicken Breast
1 sachet
Chilli Flakes
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice celery. Grate carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine carrot and mixed salad leaves. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision.
• Cook fusilli in the boiling water until 'al dente' (when pasta is cooked through but still slightly firm in the centre), 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery and brown onion, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return cooked chicken and bacon and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and the butter is melted (if needed, add a dash of reserved pasta water to loosen the sauce). Season with salt and pepper to taste.
• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide bacon, chicken and creamy pesto fusilli between bowls. Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using). • Serve with salad. Enjoy!
