One-Pot Creamy Parmesan Chicken & Veggie Fusilli
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One-Pot Creamy Parmesan Chicken & Veggie Fusilli

One-Pot Creamy Parmesan 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 Time
DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

1

carrot

1 packet

Diced Chicken

1 packet

fusilli

(Contains Gluten; May be present Soy, Egg. )

1 sachet

Chicken-Style Stock Powder

½ packet

cream

(Contains Milk; )

1 bag

parsley

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 sachet

Aussie Spice Blend

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

boiling water

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Nutrition Values

Energy (kJ)3502 kJ
Fat35.6 g
of which saturates19.1 g
Carbohydrate74.7 g
of which sugars8.8 g
Protein51.4 g
Sodium1258 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

Instructions

1
1

• Boil the kettle. • Finely chop celery. Grate the 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, 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 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 spinach leaves and simmer, until slightly thickened and spinach is wilted, 1-2 minutes. Season generously with salt and pepper.

4
4

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

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