[C3/Quick] NZ Cheesy Chicken & Leek Fusilli
with Parmesan & Apple Salad
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1
apple
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
320 g
Chicken Breast
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
1 packet
Dijon Mustard
Nutrition Values
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 (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.
• Thinly slice apple and leek. Slice lemon into wedges. • Cut chicken breast into 2cm chunks. • In large frying pan, heat drizzle of olive oil over medium-high heat. When oil is hot, cook chicken and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook leek and remaining butter, stirring, until softened, 4-5 minutes. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through dijon mustard and shredded Cheddar cheese.
• Return chicken to pan, add fusilli, the reserved pasta water and a squeeze of lemon juice and stir to combine. Season to taste. • In a medium bowl combine mixed salad leaves, apple, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide cheesy chicken and leek fusilli between bowls. Sprinkle over grated Parmesan cheese. • Serve with apple salad. Enjoy!
