HelloHero: One-Pot Double Chicken & Veggie Fusilli
with Parsley & Chilli Flakes
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!
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 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
1 pinch
Chilli Flakes
Not included in your delivery
olive oil
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• 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 chicken in batches if your pan is getting crowded.
• Add Aussie spice blend to the pan and cook until fragrant, 1 minute. • Add cooked chicken, fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), 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 leavesand 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. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
Little cooks: Add the finishing touch and tear over the parsley.