Herby Chicken, Bacon & Roasted Veggie Fusilli

Name: Herby Chicken, Bacon & Roasted Veggie Fusilli with Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; 1 red onion; 1 packet diced bacon; 1 packet tomato paste; 1 sachet garlic & herb seasoning; 2 box passata; 1 tsp brown sugar; 1 bag baby spinach leaves; 30 g butter; 1 packet Fetta Cubes; 1 packet chicken breast; 1 capsicum; 1 packet fusilli

with Fetta

4.5(16)

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Calories

:

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Protein

:

64.4g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens
Milk
Eggs

Chicken, 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

1

red onion

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

tomato paste

1 sachet

garlic & herb seasoning

2 box

passata

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

chicken breast

1

capsicum

1 packet

fusilli

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

Not included in your delivery

olive oil

1 tsp

brown sugar

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3995 kJ

Fat31.1 g

of which saturates15.9 g

Carbohydrate97.8 g

of which sugars28.3 g

Protein64.4 g

Sodium1743 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Set aside. • Roughly chop capsicum. Slice red onion into thick wedges.

2

• 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.

3

• 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.

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

4

• When the roast veggies have 5 minutes remaining, cut chicken breast into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken and diced bacon, breaking up bacon with a spoon, until browned and cooked through, 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.

TIP: Chicken is cooked when it's no longer pink inside.

5

• 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.