Creamy Courgette, Chicken & Leek Fusilli
with Basil Pesto & Parmesan Cheese
- Milk
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
Ingredients
1
Asparagus
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Fusilli
(Contains: Gluten, Wheat May be present: Sesame, Soy.)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1
Leek
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Pot
330 g
Chicken Breast
Cooking Steps
• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiled water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain and return pasta to saucepan.
• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes. Little cooks: Under adult supervision, older kids can help grate the zucchini.
• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy chicken, zucchini and leek fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!
