Baked Brie, Chicken & Loaded Veggie Pasta Bake

Name: Baked Brie, Chicken & Loaded Veggie Pasta Bake with Tomato & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Double Cream Brie; 1 Brown Onion; 330 g Chicken Thigh; 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Penne; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 Tomato; 1 drizzle olive oil

with Tomato & Parmesan Cheese

Up to 180$ + Free Treats / Extras for Life

Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour. It’ll make the perfect addition to this veggie-packed pasta bake.

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Double Cream Brie

(Contains: Milk;)

Brown Onion

330 g

Chicken Thigh

Garlic

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Penne

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

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

Tomato

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3600 kJ

Calories861 kcal

Fat52.4 g

of which saturates28.3 g

Carbohydrate77 g

of which sugars12.2 g

Dietary Fibre7.7 g

Protein62.8 g

Cholesterol0 mg

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
Cook penne in boiling water until ‘al dente’, 12 minutes.
Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.

Meanwhile, preheat grill to high.
Thinly slice tomato in rounds.
Finely chop onion (see ingredients) and garlic.
Cut chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken, tossing, until browned (when no longer pink inside), 5-6 minutes.
Reduce heat to medium, then add the sliced mushrooms and onion, until browned and softened, 6-8 minutes.
Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.

Reduce heat to medium and stir in light cooking cream, the reserved pasta water and vegetable stock pot. Simmer until slightly thickened, 1-2 minutes.
Stir through cooked penne, baby spinach and Parmesan cheese until wilted and combined, 1 minute. Season with pepper.