Creamy Chicken, Chorizo & Roasted Pumpkin Fusilli
with Leek & Celery
This rich pumpkin fusilli comes together in no time, leaving you to kick your feet up and enjoy quality time with the ones who matter. With the luxurious addition of chorizo, it takes this delicious meal to the next level – taste it and see!
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
½
Onion
1 packet
peeled pumpkin pieces
2 clove
garlic
1 stalk
celery
1
Leek
1 packet
Fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
Mild Chorizo
½ packet
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice onion (see ingredients) into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help arrange the veggies on the tray!
• Meanwhile, cook fusilli, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to the pan. Add a drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice celery and leek. Finely chop garlic and mild chorizo. • Cut chicken breast into 2cm chunks. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, chorizo, leek and celery until golden, 6-8 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add garlic to the chorizo and cook until fragrant, 1 minute. • Reduce heat to low, then add pasta water, cream (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine and simmer until thickened and slightly reduced, 2-3 minutes
• Add cooked fusilli and roasted veggies, then gently stir to combine. Season with pepper.
• Divide creamy chicken, chorizo and pumpkin penne between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley.