Saucy Mexican Chicken & Veggie Fusilli
with Cheddar Cheese
Embark on a true culinary adventure, when Mexican flavours are introduced to our favourite Italian staple - pasta. Tex-Mex spices dance with chicken and colourful veggies, all hugged by a blanket layer of Cheddar cheese. It’s a pasta party that’ll have your taste buds performing a salsa!
We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. 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
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1
celery
1
carrot
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return pasta to saucepan with a drizzle of olive oil.
• While the pasta is cooking, finely chop celery. Grate carrot. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and celery until browned and cooked through, 4-5 minutes. • Add carrot and cook, tossing, until softened, 2-3 minutes. • Add Tex-Mex spice blend, tomato paste and the butter and cook, stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium, then add cream (see ingredients), chicken-style stock powder and the reserved pasta water. Stir to combine. • Remove pan from heat, then add cooked pasta and half the shredded Cheddar cheese. Toss to combine.
• Divide Tex-Mex chicken and veggie fusilli between bowls. • Top with remaining Cheddar cheese to serve. Enjoy!