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
packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
Chicken Breast
packet
Shredded Cheddar Cheese
(Contains: Milk; )
packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs. )
Cucumber
1 sachet
Classic Roast Seasoning
packet
Parsley
sachet
Chicken-Style Stock Powder
Garlic
Courgette
packet
Pure Cream
(Contains: Milk; )
packet
Cherry Tomatoes
packet
Mixed Salad Leaves
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Grate the zucchini. Halve the cherry tomatoes. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the parsley. Cut the chicken breast into 2cm chunks. In a medium bowl, add the panko bread crumbs, 1/2 the garlic, 1/2 the parsley and a generous drizzle of olive oil. Season with a pinch of salt and pepper, mix well and set aside.
Add the fusilli to the boiling water and cook until ‘al dente’, 10 minutes. Reserve 1 cup pasta water for the sauce. Drain and add the pasta to a large baking dish. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.
While the fusilli is cooking, heat a large frying pan to a high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing, 3-4 minutes, until browned. Add the Aussie spice blend, cook until fragrant, 1 minute. Add in the zucchini and cook until softened, 3 minutes. Transfer to the baking dish.
Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the plain flour, crumble in the chicken stock cube and salt. Cook, stirring until the onion is coated, 1 minute. Remove the pan from the heat and slowly mix in the milk and cream until smooth. Stir in the cheddar cheese. Stir through 3/4 of the reserved pasta water and season to taste with salt and pepper. Tip: Add a dash of milk or water to loosen if needed.
To the baking dish add the cherry tomatoes and cheesy sauce, gently stir to coat. Top with the panko crumb and bake until the crumb is golden, 10-15 minutes. While the pasta is baking, make the side salad. Cut the cucumber into half moons. In a medium bowl, add the balsamic vinegar and a drizzle of olive oil, season with salt and pepper and mix. Toss through the mixed leaves and cucumber.
Divide the cheesy pasta bake between bowls and garnish with the remaining parsley. Serve with the cucumber salad.