Herby Chicken, Bacon & Roast Veggie Fusilli
with Fetta & Baby Spinach
Bacon and roast capsicum are the key players in the red sauce for tonight's pasta. Together they offer a 'just right' ratio of umami and sweet flavours, which the fusilli slurps up wonderfully. Make it even better with some crumbled fetta.
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
2 clove
garlic
1
capsicum
1 sachet
garlic & herb seasoning
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
tomato paste
2 packet
passata
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken breast
1
red onion
Not included in your delivery
olive oil
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop capsicum. Slice red onion into thick wedges. • Cut chicken breast into 2cm chunks. • Place capsicum and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, 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), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. • When the roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and chicken, breaking up with a spoon, tossing until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Add passata, the brown sugar, the butter and reserved pasta water to the pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta, roasted veggies and the baby spinach leaves. Stir to combine. Season to taste.
• Divide herby chicken, bacon and roast veggie fusilli between bowls. • Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes.