Creamy Chicken, Bacon & Pesto Fusilli
with Apple Salad & Parmesan
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon, tender 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
1
apple
1
carrot
3 clove
garlic
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 packet
basil pesto
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Slice apple into wedges. Finely chop garlic. Grate carrot. Cut chicken breast into 2cm chunks.
• Cook fusilli in the boiling water until 'al dente', 12 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. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. Reduce heat to medium-high. • Add 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.
• Remove pan from heat, then stir through basil pesto, cooked chicken 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, apple and carrot. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide creamy bacon, chicken 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.
