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Double Creamy Chicken & Leek & Fasta Pasta
Double Creamy Chicken & Leek & Fasta Pasta

Double Creamy Chicken & Leek & Fasta Pasta

with Parmesan & Baby Leaves

A penny for your thoughts? Well, we’re thinking of tender chicken 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!

Tags:
Kid Friendly
Bestseller
Allergens:
Gluten
Wheat
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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Penne

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

600 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

1

Tomato

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1230 kcal
Energy (kJ)5130 kJ
Fat59.5 g
of which saturates34.6 g
Carbohydrate83 g
of which sugars16.8 g
Dietary Fibre5.8 g
Protein88.1 g
Cholesterol0 mg
Sodium1640 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 Non-Stick Pan
Stor kastrull

Cooking Steps

Cook the pasta
1

• 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. 

Cook the chicken
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

Make the creamy sauce
3

• Reduce heat to low, then add Longlife cream (see ingredients), chicken-style stock powder, cooked penne, baby spinach leaves, a splash of reserved pasta water and half the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

Finish & serve
4

• Divide creamy chicken and leek penne between bowls.
• Top with remaining Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top!