Something magical happens when you combine this decadent creamy sauce with chicken and veggies. Watch the sparks fly as this pasta dish is transformed before your very eyes into the most delicious bowl in all the land!
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
1 stalk
Celery
1
Carrot
2 packet
Diced Chicken
1 sachet
Aussie Spice Blend
1 packet
Fusilli
(Contains Gluten; May be present Soy, Egg. )
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
parsley
pinch
chilli flakes
olive oil
2 cup
boiling water
• Boil the kettle. • Finely chop celery. Grate carrot.
Little cooks: Older kids under adult supervision can help grate the carrot.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until tender, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• Add Aussie spice blend to the pan and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder, the boiling water (2 cups for 2 people / 4 cups for 4 people) and return chicken to the pan, stirring to combine. • Bring to the boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 12-14 minutes. • Remove lid from pan, then stir in cream (see ingredients) and baby leaves and simmer, until slightly thickened and leaves are wilted, 1-2 minutes. Season generously with salt and pepper.
• Divide one-pot chicken and veggie fusilli between bowls. • Garnish with a pinch of chilli flakes (if using). Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and tear over the parsley.