Garlicky Chicken & Wholemeal Fusilli
with Creamy Tomato Sauce & Baby Spinach
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.
Ingredients
1 packet
Soffritto Mix
1 packet
Passata
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Cashew, Eggs, Macadamia, Walnut.)
1 packet
Wholemeal Fusilli
(Contains: Wheat, Gluten; May be present: Eggs, Soy.)
1 sachet
Nan's Special Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Boil 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 tenderloins into 2cm chunks. • In a medium bowl, combine chicken, Nan's special 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.
• Reduce heat to medium, stir in the reserved pasta water and passata, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add drained pasta, red pesto, cooked chicken and baby spinach leaves, tossing to combine. • Season to taste.
Custom Recipe: If you've added shaved Parmesan, sprinkle over shaved Parmesan to serve.
