One-Pot Parmesan Pulled Chicken & Veggie Fusilli
with Basil Pesto & Parsley
This dinner has gold stars all over it with two absolute favourites coming together in a bowl, that’s right we’re talking about pulled chicken and the twirliest pasta of all, fusilli. Another star goes to the veggies and basil pesto sauce to craft this into a golden pasta dinner.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 sachet
Chicken-Style Stock Powder
1 packet
pulled chicken
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
½ bunch
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook soffritto mix, until tender, 4-5 minutes.
• Add garlic & herb seasoning and tomato paste to the pan and cook until fragrant, 1-2 minutes. • Add fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) and stir to combine.
TIP: Add a splash of water if the pasta looks dry.
• 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. • In the last 3 minutes of cook time, stir in pulled chicken, cover with a lid and cook until warmed through. • Remove pan from heat, then add the butter and baby spinach leaves and stir through until spinach is wilted. Season generously with salt and pepper.
• Divide one-pot pulled chicken and veggie fusilli between bowls. • Dollop over basil pesto and tear over parsley (see ingredients). Sprinkle with grated Parmesan cheese to serve. Enjoy!