One-Pot Chicken & Veggie Pasta
with Leek & Chilli Flakes
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!
*We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just 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
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
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
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
Not included in your delivery
1 drizzle
olive oil
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Finely chop celery.
• 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 sliced leek until tender, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add classic roast seasoning 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 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.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Divide one-pot chicken and veggie pasta 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.
