Creamy Chicken & Veggie Fusilli
with Red Pesto & Parsley
We’re painting the pasta red, so make sure to stir that deliciously vibrant red pesto through the penne. To help it along is a creamy sauce with chicken and veggies to soak up the pesto and paint the perfect dinner time picture.
Unfortunately, this week's orecchiette was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 stalk
celery
2 clove
garlic
1
carrot
1 packet
chicken breast
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains: Milk; )
1 packet
red pesto
(Contains: Milk, Tree Nuts; )
1 bag
parsley
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop celery and garlic. Grate the carrot.Cut chicken breast into 2cm chunks. • Half-fill a large saucepan with boiling water, then add a pinch of salt. • Cook fusilli in the 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 fusilli, then return to the saucepan.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and celery, tossing, until browned, 4-5 minutes. Season with salt and pepper. • Reduce heat to medium, then add carrot and cook, stirring, until softened, 3-4 minutes.
• Add garlic and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, cream (see ingredients) and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for people), then cook, stirring, until slightly reduced, 1-2 minutes. • Remove from heat, add fusilli and red pesto, then stir to combine. Season to taste.
• Divide creamy chicken and veggie fusilli between plates. • Tear over parsley to serve. Enjoy!
