Chicken, Bacon & Tomato Pasta Salad

Name: Chicken, Bacon & Tomato Pasta Salad with Parmesan & Dill Parsley Mayo
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet fusilli; 1 sachet Chicken-Style Stock Powder; 1 packet diced bacon; 1 tomato; 1 lemon; 1 bag baby spinach leaves; 1 packet Dill & Parsley Mayonnaise; 1 packet chicken breast; 1 packet Grated Parmesan Cheese

with Parmesan & Dill Parsley Mayo

Get up to $175 off

Looking for a quick and easy lunch option? Whip up this pasta salad in just 15 minutes. Featuring chicken, crispy bacon, tomato and baby spinach tossed together in dangerously creamy dill & parsley mayo.

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 sachet

Chicken-Style Stock Powder

1 packet

diced bacon

tomato

lemon

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

chicken breast

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)4263 kJ

Fat55.8 g

of which saturates11.7 g

Carbohydrate69.1 g

of which sugars6.9 g

Protein57.1 g

Sodium1372 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Frying Pan

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. • Drain fusilli, then return to saucepan with chicken style stock powder and a drizzle with olive oil.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, cut chicken breast into 2cm chunks. • Heat a large frying pan with a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.

• While bacon is cooking, finely chop tomato. • Cut lemon into wedges.

• When you're ready to pack your lunch, stir tomato, baby spinach leaves, chicken, bacon, dill & parsley mayonnaise, a good squeeze of lemon juice and a drizzle of olive oil through the fusilli. Season to taste. • Divide between two containers and sprinkle over grated Parmesan cheese. Refrigerate. Enjoy!

TIP: This pasta salad is best enjoyed cooled! Little cooks: Add the finishing touch by sprinkling the cheese on top.