One-Pot Creamy Chicken, Bacon & Veggie Fusilli
with Parsley- Celery
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Eggs
Ingredients
330 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 sachet
Aussie Spice Blend
1 packet
Parsley
1 packet
Soffritto Mix
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Sesame, Eggs.)
Cooking Steps
• Boil the kettle. • Grate zucchini. • Cut chicken breast into 2cm chunks.
Custom Recipe: If you've added diced bacon, cook diced bacon with chicken, breaking up with a spoon, until golden, 6-7 minutes. Continue as above.
• Add Aussie spice blend and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder, the boiling water and return chicken, stirring to combine. • Bring to a 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 and stir in baby spinach leaves and light cooking cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper.
• Divide one-pot creamy chicken & veggie fusilli between bowls. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
