Chicken, Leek & Creamy Red Pesto Trottle

Name: Chicken, Leek & Creamy Red Pesto Trottle with Pangrattato & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 packet chicken breast; ½ packet panko breadcrumbs; 1 packet Trottole; ½ bottle cream; 1 sachet vegetable stock powder; 1 sachet Garlic & Herb Seasoning; 1 packet red pesto; 1 leek; ½ pear; 1 drizzle balsamic vinegar; ½ tsp honey; 1 bag salad leaves

with Pangrattato & Pear Salad

Get up to $175 off

Tonight, cosy up to this creamy, comforting bowl of curly pasta loaded with succulent chicken, garlic, crunchy pangrattato and our moreish red pesto made of sun-dried tomato. We've even added a crisp salad to tie it all together.

Tags:

Kid Friendly

Allergens:

Gluten(Wheat)

•Gluten

•Milk

•Tree Nuts

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

chicken breast

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Trottole

(Contains: Gluten; May be present: Soy. )

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 packet

red pesto

(Contains: Milk, Tree Nuts; )

leek

pear

1 bag

salad leaves

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

½ tsp

honey

Nutrition Values

Energy (kJ)3946 kJ

Fat39.5 g

of which saturates18.2 g

Carbohydrate91.7 g

of which sugars15.6 g

Protein51.3 g

Sodium1128 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

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Bring a large saucepan of salted water to the boil. Finely chop garlic. Thinly slice white and light green parts of leek. Cut chicken breast into 2cm chunks. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes. Transfer to a small bowl, then season with salt and pepper.

While the pangrattato is cooking, cook trottole in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain and return the trottole to the saucepan.

Return frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken and leek, stirring until leek has softened and chicken is brown and cooked through, 5-6 minutes. Add garlic and cook, until fragrant, 1 minute. Remove pan from the heat, then add longlife cream (see ingredients), vegetable stock powder and red pesto, season and stir to combine. Gently stir through the cooked trottole.

TIP: Add a dash of the reserved pasta water if the mixture seems too thick!