One-Pot Creamy Chicken, Bacon & Veggie Fusilli
with Parsley
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Eggs
In this weeknight winner, the tender chicken, bacon, veggies and al dente pasta, happily soak up the creamy 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!
Ingredients
1 bag
soffritto mix
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
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
Utensils
Cooking Steps
• Boil the kettle. • Grate zucchini. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced bacon and chicken with a pinch of salt and pepper, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Add soffritto mix and zucchini and cook, until tender, 4-5 minutes.
• 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 thickened cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper
• Divide one-pot creamy chicken, bacon & veggie fusilli between bowls. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
