Creamy Chicken & Spinach Pasta
with Garlic Pangrattato & Turnip Salad
This saucy creation uses a flavourful creamy sauce to coat fusilli, with chunks of tender chicken and garlic-herb seasoning. Add baby spinach that gently wilts when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
white turnip
1
onion
1
tomato
2 clove
garlic
1 packet
chicken breast
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice the white turnip and brown onion. Roughly chop the tomato. Finely chop the garlic. Cut the chicken breast into 2cm chunks.
Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the fusilli and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper. Set aside.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken and onion, tossing occasionally, until the chicken is browned and cooked through, 5-6 minutes. Add the garlic & herb seasoning and cook until fragrant, 1 minute.
Add the longlife cream (see ingredients), chicken-style stock powder, cooked fusilli and 1/2 the baby spinach leaves. Stir until the cream is warmed through and the spinach is just wilted, 1-2 minutes. Season to taste.
TIP: If the sauce looks too thick, add the reserved pasta water to loosen.
In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add the turnip, tomato and remaining baby spinach. Toss to coat. Divide the creamy chicken and spinach pasta between bowls. Top with the garlic pangrattato. Serve with the tomato salad.