HelloHero: Tomato, Creamy Tomato & Double Chicken Fusilli
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HelloHero: Tomato, Creamy Tomato & Double Chicken Fusilli

HelloHero: Tomato, Creamy Tomato & Double Chicken Fusilli

with Parmesan & Baby Leaves

A penny for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!

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
•Bestseller
Allergens:
Gluten(Wheat)
•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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

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

1

carrot

2 packet

Diced Chicken

½ packet

tomato paste

1 sachet

Garlic & Herb Seasoning

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)4979 kJ
Calories1190 kcal
Fat55.4 g
of which saturates34 g
Carbohydrate83.9 g
of which sugars15.6 g
Dietary Fibre7.3 g
Protein87.3 g
Sodium1733 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

•Large Pan
•Large Non-Stick Pan

Cooking Steps

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the saucepan. • Meanwhile, grate carrot.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

3
3

• Reduce heat to low, then add Longlife cream (see ingredients), chicken-style stock powder, cooked penne, baby spinach leaves, a splash of reserved pasta water and half the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste.

TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

4
4

• Divide creamy tomato and chicken penne between bowls. • Top with remaining Parmesan cheese. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top