Lemon Pepper Chicken & Cheesy Fusilli
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Lemon Pepper Chicken & Cheesy Fusilli

Lemon Pepper Chicken & Cheesy Fusilli

with Creamy Garlic Tomato Sauce & Baby Spinach

The twirliest pasta of them all, fusilli, gets that much better with the addition of a creamy garlic-tomato sauce to soak all up. Fetta cubes take things up a notch and tips its head to some great flavours of the Mediterranean.

Tags:
Dietitian approved
Allergens:
Gluten
•Wheat
•Egg
•Milk
•Sesame
•Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

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

1 packet

chicken tenderloins

1 packet

soffritto mix

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 sachet

lemon pepper seasoning

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3327 kJ
Fat27 g
of which saturates7 g
Carbohydrate68.7 g
of which sugars11.6 g
Protein62.9 g
Sodium972 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to saucepan.

2
2

• Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a bowl, season and set aside.

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

4
4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook soffritto mix and a pinch of salt, stirring occasionally, until softened, 4-5 minutes. • Add tomato paste and cook, until fragrant, 1 minute. Reduce heat to medium.

5
5

• To frying pan, stir in the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add drained pasta, garlic sauce, cooked chicken and baby spinach leaves, tossing to combine. Season to taste.

6
6

• Divide lemon pepper chicken fusilli between bowls. • Crumble over fetta cubes. Sprinkle over slivered almonds and shaved Parmesan cheese to serve. Enjoy!