Chicken, Crispy Bacon & Basil Pesto Fusilli
with Apple Salad & Parmesan
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon, chicken and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!
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
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
330 g
Chicken Breast
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Sesame, Eggs.)
1
Apple
1 packet
Mixed Salad Leaves
3
Garlic
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Slice apple into wedges. Finely chop garlic. Thinly slice leek. • Cut chicken into 2cm chunks.
• 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), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• 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 bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Remove pan from heat, then stir through cooked chicken, basil pesto and cooked pasta. Season to taste and set aside.
• In a large bowl, combine the vinegar and a drizzle of olive oil. Season, then add mixed salad leaves and apple. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide creamy chicken, bacon and pesto fusilli between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
