Creamy Zucchini, Plant-Based Crumbed Chicken & Leek Fusilli

Name: Creamy Zucchini, Plant-Based Crumbed Chicken & Leek Fusilli with Basil Pesto & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Light Cooking Cream; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Parmesan Cheese; 1 Zucchini; 1 packet Basil Pesto; 1 Leek; 1 sachet Garlic & Herb Seasoning; Fusilli; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil

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 as leek, zucchini, garlic, basil pesto and Parmesan!

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Cashew

•Gluten

•Wheat

•Soy

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 sachet

Vegetable Stock Pot

1 packet

Light Cooking Cream

1 packet

Baby Spinach Leaves

Garlic

1 packet

Parmesan Cheese

Zucchini

1 packet

Basil Pesto

Leek

1 sachet

Garlic & Herb Seasoning

Fusilli

300 g

Plant-Based Crumbed Chicken

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories1040 kcal

Energy (kJ)4340 kJ

Fat46.5 g

of which saturates14.3 g

Carbohydrate109 g

of which sugars10.7 g

Dietary Fibre14.7 g

Protein39.3 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

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.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a plate. • Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 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 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.

• Slice plant-based crumbed chicken. • Divide creamy zucchini and leek fusilli between bowls. • Top with plant-based crumbed chicken and sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!