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One-Pot Double Chicken & Veggie Pasta
One-Pot Double Chicken & Veggie Pasta

One-Pot Double Chicken & Veggie Pasta

with Parsley & 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!

Tags:
Kid Friendly
One Pot Wonder
Allergens:
Milk
Gluten
Wheat

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 sachet

Chilli Flakes

1

Celery

1 packet

Baby Leaves

600 g

Diced Chicken

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1

Carrot

1

Fusilli

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

Nutrition Values

Energy (kJ)4580 kJ
Calories1090 kcal
Fat51.4 g
of which saturates31.7 g
Carbohydrate74.8 g
of which sugars11.5 g
Dietary Fibre4.9 g
Protein83.1 g
Cholesterol0 mg
Sodium1030 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

Lid
Large Pan

Cooking Steps

Get prepped
1

• Boil the kettle. • Finely chop celery. Grate carrot. Little cooks: Older kids under adult supervision can help grate the carrot.

Cook the chicken & veggies
2

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook 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: Cook chicken in batches if your pan is getting crowded.

Add the pasta
3

• 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.

Finish & serve
4

• Divide one-pot chicken and veggie fusilli 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.