Lemon Pepper Chicken & Wholemeal Fusilli

Name: Lemon Pepper Chicken & Wholemeal Fusilli with Creamy Garlic Tomato Sauce & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet wholemeal fusilli pasta; 1 packet chicken tenderloins; 1 packet soffritto mix; 1 packet tomato paste; 1 bag baby spinach leaves; 1 packet Garlic Sauce; 1 sachet lemon pepper seasoning; 1 packet Fetta Cubes; 1 packet slivered almonds; 1 packet Parmesan cheese

with Creamy Garlic Tomato Sauce & Baby Spinach

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The twirliest pasta of them all, wholemeal 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

•Eggs

•Milk

•Sesame

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

wholemeal fusilli pasta

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

1 packet

chicken tenderloins

1 packet

soffritto mix

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 sachet

lemon pepper seasoning

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

slivered almonds

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

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3327 kJ

Fat27.1 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

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook wholemeal 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.

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

• 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.

• 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.

• 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.

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