Creamy Chicken, Chorizo & Leek Fasta Pasta
with Parmesan & Baby Leaves- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
A penny for your thoughts? Well, we’re thinking of tender chicken, chorizo and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams! The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )
300 g
Diced Chicken
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
200 g
Mild Chorizo
1
Tomato
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.• Pour boiling water into a large saucepan with a pinch of salt.• Add penne to the boiling water and cook, over high heat, until “al dente”, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan.
• Meanwhile, roughy chop tomato.TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Take the lead and help add the tomato paste and seasoning. Be careful, the pan is hot!
• Reduce heat to low, then add cream (see ingredients), chicken-style stock powder, cooked pasta, baby leaves, a splash of reserved pasta water and half the grated Parmesan cheese. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.
• Divide creamy chicken and chicken penne between bowls. • Top with remaining Parmesan cheese and chorizo to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
