Quick Creamy Chicken Fusilli
with Capsicum Relish & Tomato
Anything and everything can go into a fusilli pasta, but this one has something a little special. That rich red and creamy sauce comes from the addition of chargrilled capsicum relish. It covers the chicken and spinach perfectly creating yet another amazing bowl of fusilli.
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
fusilli
(Contains Gluten; May be present Soy, Egg. )
1
Brown Onion
1
tomato
1 packet
chicken breast
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion. Roughly chop tomato. Cut chicken breast into 2cm chunks. • In large frying pan, 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, 3-4 minutes.
• Add onion and tomato to the pan, and cook until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and the reserved pasta water and simmer until slightly thickened, 3-4 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby spinach leaves. Stir to combine. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide creamy capsicum chicken fusilli between bowls. • Garnish with chilli flakes (if using) to serve. Enjoy!