One-Pot Chorizo, Chicken & Creamy Tomato Fusilli
with Leek & Parmesan Cheese
Cheesy, rich and red, it’s a tomato sauce that’s very easy on the tastebuds. There’s tomato and leek stirred through alongside mild chorizo and chicken, toss everything in a bowl of fusilli pasta and dinner just became irresistible.
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
leek
2 clove
garlic
½ packet
Mild Chorizo
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients). Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar and boiling water and bring to the boil. Season to taste.
• Reduce heat to medium, then add fusilli and cover pan with a lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat, then add cream (see ingredients) and chicken, stirring to combine.
• Divide one-pot chorizo, chicken and creamy tomato fusilli between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.