HelloHero: One-Pot Chicken, Chorizo & Veggie Penne
with Parsley & Chilli Flakes
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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!
Ingredients
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
1 sachet
Chilli Flakes
1
Celery
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
200 g
Mild Chorizo
Not included in your delivery
1 drizzle
olive oil
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop celery. • Grate carrot. Little cooks: Older kids under adult supervision can help grate the carrot. • Roughly chop mild chorizo.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook diced chicken, chorizo 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, penne, 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 penne is 'al dente', 12 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.
• Divide one-pot chicken, chorizo and veggie penne between bowls. • Tear over parsley and garnish with a pinch of chilli flakes (if using) to serve. Enjoy! Little cooks: Add the finishing touch and tear over the parsley.
