HelloHero: One-Pot Chicken & Veggie Fusilli

Name: HelloHero: One-Pot Chicken & Veggie Fusilli with Parsley & Chilli Flakes
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Fusilli; 1 sachet Chilli Flakes; 1 Celery; 1 packet baby leaves; 300 g Diced Chicken; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Carrot

with Parsley & Chilli Flakes

Get up to $175 off

Something magical happens when you combine this decadent creamy sauce with chicken and veggies. Watch the sparks fly as this pasta dish is transformed before your very eyes into the most delicious bowl in all the land!

Allergens:

Wheat

•Gluten

•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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

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

1 sachet

Chilli Flakes

Celery

1 packet

baby leaves

300 g

Diced Chicken

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories945 kcal

Energy (kJ)3950 kJ

Fat49.5 g

of which saturates30.8 g

Carbohydrate74.5 g

of which sugars10.5 g

Dietary Fibre5.3 g

Protein48.7 g

Sodium992 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

•Saucepan

•Lid

Cooking Steps

• Boil the kettle. • Finely chop celery. • Grate carrot.

Little cooks: Older kids under adult supervision can help grate the carrot.

• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook diced chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until tender, 4-5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add Aussie spice blend to the pan and cook until fragrant, 1 minute. • Add cooked chicken, fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), stirring to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 12-14 minutes. • Remove lid from pan, then stir in cream (see ingredients) and baby leaves and simmer, until slightly thickened and leaves are wilted, 1-2 minutes. Season generously with salt and pepper.