Swift Chicken & Bacon Pesto Fusilli
with Parmesan & Side Salad
Thanks to herby pesto, chicken and crispy bacon, you'll have yourself a creamy sauce for an unrivaled pasta bowl that's super speedy and extra tasty. With ‘al dente’ spirals of fusilli, this pasta dish is the real deal.
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.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
½
Brown Onion
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Snacking Tomatoes
330 g
Chicken Breast
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice celery. • Finely chop brown onion (see ingredients). • Grate carrot. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine carrot and mixed salad leaves. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision.
• Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and diced bacon, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • When pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. TIP: Chicken is cooked through when it's no longer pink inside. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return bacon and chicken to pan, then cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and cooked fusilli until combined and butter is melted (if needed, add a dash of reserved pasta water to loosen the sauce). Season with salt and pepper to taste.
• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide bacon and chicken pesto fusilli between bowls. • Sprinkle with Parmesan cheese. • Serve with side salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the Parmesan cheese on top.
