One-Pot Creamy Chicken & Veggie Fusilli
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One-Pot Creamy Chicken & Veggie Fusilli

One-Pot Creamy Chicken & Veggie Fusilli

with Parsley

In this weeknight winner, the tender chicken, veggies and al dente pasta, happily soak up th ecreamy sauce, which gets an extra boost of flavour from our signature Aussie spice blend. Serve with a sprinkle of parsley and chilli and you're done!

Tags:
Over 30g protein
Kid Friendly
Allergens:
Gluten
Wheat
Milk

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

soffritto mix

1 bag

baby spinach leaves

1 packet

chicken breast

1 packet

fusilli

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

1 sachet

chicken-style stock powder

1 packet

thickened cream

(Contains Milk;)

1 bag

parsley

1 pinch

chilli flakes

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

2 cup

boiling water

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Nutritional Values

Energy (kJ)2866 kJ
Fat20.1 g
of which saturates9.9 g
Carbohydrate73.1 g
of which sugars9.8 g
Protein48.1 g
Sodium1082 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Instructions

1
1

• Boil the kettle. • Cut chicken breast into 2cm chunks.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Add soffritto mix and cook, stirring, until tender, 4-5 minutes.

3
3

• Add Aussie spice blend and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return chicken to pan, stirring to combine. • Bring to the boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 12-14 minutes. • Remove lid from pan, stir in baby spinach leaves and thickened cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper.

4
4

• Divide one-pot creamy chicken and veggie fusilli between bowls. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!

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