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!
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
Ingredients
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
Utensils
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. • 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 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.
• 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.
