Herby Chicken & Roasted Veggie Fusilli

Name: Herby Chicken & Roasted Veggie Fusilli with Garlic-Fetta Sauce
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 330 g Chicken Tenderloins; 1 Zucchini; 1 sachet Aussie Spice Blend; 1 packet Garlic Sauce; 1 packet Parsley; 1 Tomato; 1 packet Fusilli; 1 packet Passata; 1 Carrot

with Garlic-Fetta Sauce

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Spiked with our go-to Aussie spice blend, this easy recipe sees tender veg roasted to perfection in the oven whilst juicy chicken mingles with a creamy garlic-fetta sauce on the stove. All There's left to do is to add in your ‘al dente’ fusilli and you have a new dinner time favourite!

Tags:

Dietitian approved

•Mediterranean

•High Protein

Allergens:

Sesame

•Eggs

•Milk

•Gluten

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

330 g

Chicken Tenderloins

Zucchini

1 sachet

Aussie Spice Blend

1 packet

Garlic Sauce

1 packet

Parsley

Tomato

1 packet

Fusilli

1 packet

Passata

Carrot

Nutritional Values

Calories639 kcal

Energy (kJ)2670 kJ

Fat12.1 g

of which saturates1.8 g

Carbohydrate77.3 g

of which sugars11.7 g

Dietary Fibre8.3 g

Protein51 g

Sodium768 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Cooking Steps

• Preheat 240°C/220°C fan-forced. • Cut carrot and zucchini into half-moons. Roughly chop tomato. • Place veggies on lined oven tray. Drizzle with olive oil, season generously with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.

TIP: If your oven tray is crowded, divide the veggies between two trays!

• Meanwhile, finely chop garlic. Cut chicken tenderloins into 2cm chunks. • 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). Drain and return to the pan. • While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Add garlic sauce and the brown sugar to garlic oil mixture. Stir to combine. Set aside. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and Aussie spice blend, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

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

• To the pan, add fusilli, passata and roasted veggies, tossing to combine. • Season to taste.

• Divide herby chicken and roasted veggie fusilli between bowls. • Tear over parsley to serve. Enjoy!