HelloHero: One-Pot Chicken & Veggie Fusilli
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HelloHero: One-Pot Chicken & Veggie Fusilli

HelloHero: One-Pot Chicken & Veggie Fusilli

with Parsley

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!

Tags:
Kid Friendly
Allergens:
Gluten
Milk

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

Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 stalk

Celery

1

Carrot

1 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

Not included in your delivery

olive oil

2 cup

boiling water

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Nutrition Values

Energy (kJ)3302 kJ
Calories789 kcal
Fat32.1 g
of which saturates16.9 g
Carbohydrate75.6 g
of which sugars9.5 g
Dietary Fibre7.9 g
Protein47.2 g
Sodium1167 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Finely chop celery. Grate carrot.

Little cooks: Older kids under adult supervision can help grate the carrot.

2
2

• 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 (when no longer pink inside), 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.

3
3

• Add garlic & herb seasoning 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.

4
4

• Divide one-pot chicken and veggie fusilli between bowls. • Garnish with a pinch of chilli flakes (if using) and tear over parsley to serve. Enjoy!

Little cooks: Add the finishing touch and tear over the parsley