Quick Creamy Chicken & Bacon Fusilli

Name: Quick Creamy Chicken & Bacon Fusilli with Baby Spinach & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet chicken tenderloins; 1 leek; 1 packet fusilli; 1 sachet garlic & herb seasoning; 1 sachet Aussie spice blend; 1 packet light cooking cream; 1 bag baby spinach leaves; 1 packet Parmesan cheese; 1 packet diced bacon

with Baby Spinach & Parmesan

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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, tender spinach and al dente pasta happily soak up the bacon sauce, which gets an extra boost of flavour from our signature Aussie spice blend. Serve with a sprinkle of sharp Parmesan and you're done!

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

1 packet

chicken tenderloins

leek

1 packet

fusilli

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

1 sachet

garlic & herb seasoning

1 sachet

Aussie spice blend

1 packet

light cooking cream

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4209 kJ

Fat46.6 g

of which saturates23 g

Carbohydrate78.5 g

of which sugars12.5 g

Protein65.2 g

Sodium1566 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Bring a large saucepan of salted water to the boil. • Cut chicken tenderloins into 2cm chunks. • Thinly slice leek.

• 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), then drain fusilli and return to saucepan.

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

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, diced bacon and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add light cooking cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Add some reserved pasta water to the pan if the sauce looks too thick!