Creamy Chicken & Spinach Fusilli

Name: Creamy Chicken & Spinach Fusilli with Garlic Pangrattato & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; ½ pear; 1 brown onion; 2 clove garlic; 1 packet chicken tenderloins; 1 packet fusilli; ½ packet panko breadcrumbs; 1 sachet garlic & herb seasoning; 1 packet light cooking cream; 1 packet chicken stock pot; 1 bag mixed leaves; 1 drizzle balsamic vinegar

with Garlic Pangrattato & Pear Salad

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Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby chicken tenders, baby spinach and al dente pasta happily soak up the rich sauce, while the pangrattato adds that crunch factor. Serve with a pear salad to cut through the richness.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pear

brown onion

2 clove

garlic

1 packet

chicken tenderloins

1 packet

fusilli

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

½ packet

panko breadcrumbs

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

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

1 bag

mixed leaves

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3413 kJ

Fat23.3 g

of which saturates10 g

Carbohydrate92.6 g

of which sugars18.1 g

Protein53.6 g

Sodium1228 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Bring a large saucepan of salted water to the boil. Thinly slice pear (see ingredients) into wedges. Finely slice brown onion. Finely chop garlic. Cut chicken tenderloin into 2cm chunks.

Add fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While pasta is cooking, heat a large frying pan over medium-high heat with a good drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. Season with salt and pepper to taste. Set aside.

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Add garlic & herb seasoning and cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

To the pan with the chicken, add light cooking cream, chicken stock pot, cooked fusilli and 1/2 the mixed leaves. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. Season to taste and remove from heat. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and remaining mixed leaves, tossing to coat.

TIP: Add some reserved pasta water to the pan if the sauce looks too thick!