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Italian Recipes

Creamy Zucchini, Chicken & Leek Fusilli

Creamy Zucchini, Chicken & Leek Fusilli

Creamy Zucchini, Chicken & Leek Fusilli

with Basil Pesto & Parmesan

Get up to $200 off!

You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such aschicken, leek, zucchini, garlic, basil pesto and Parmesan!

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

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

1

Zucchini

2 clove

Garlic

1

Leek

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

(Contains: Milk;)

½ packet

Vegetable Stock Pot

1 packet

Basil Pesto

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3697 kJ

Calories883 kcal

Fat35.9 g

of which saturates13.1 g

Carbohydrate78.3 g

of which sugars9.5 g

Dietary Fibre9.7 g

Protein58.5 g

Sodium1223 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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