Share-Style Spiced Chicken & Pesto Fusilli
with Charred Veggies & Flaked Almonds
- Milk
- Cashew
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Create your perfect pasta bowl for dinner tonight with Aussie spiced chicken, charred veg and all your favourite toppings – like basil pesto, Parmesan cheese and flaked almonds. Fresh, customisable and full of flavour! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Capsicum
330 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Fusilli
(Contains: Gluten, Wheat May be present: Sesame, Soy)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Aussie Spice Blend
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice capsicum into strips. Thinly slice zucchini into strips lengthways. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thighs, turning to coat.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water over high heat until ‘al dente’, 11 minutes. • Drain penne, then return to saucepan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, turning until tender, 2-4 minutes each side. Season and transfer to a plate. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Season and transfer to a plate. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To saucepan with pasta, add basil pesto, a drizzle of balsamic vinegar and olive oil, tossing to coat. Season to taste.
• Bring everything to the table. • Build your own plate with seared chicken, pesto fusilli, zucchini ribbons, charred capsicum, Parmesan cheese and flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Some found the dish a little bland overall, while others felt the pesto flavour was too strong and clashed with the other components. One reviewer felt the balsamic vinegar detracted from the dish and suggested leaving it out.
- Suggestions: Adding more basil pesto and cutting the chicken into bite-sized pieces before cooking may improve both flavour and ease of eating.
