No Fuss Bacon, Chicken & Pesto Fusilli
with Broccoli & Parmesan Cheese
- Cashew
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Presenting a few of our favourite things: Rich tomato sauce, bacon, Parmesan cheese and basil pesto. All of those deep flavours meld together wonderfully when tossed through al dente fusilli. This'll be bumped up to a champion household dinner in no time!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
100 g
Diced Bacon
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 tin
Diced Tomatoes with Garlic & Onion
2
Garlic
1
Broccoli
1
Red Onion
300 g
Diced Chicken
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Chop broccoli (including stalk!) into small
florets. Thinly slice brown onion.
• Half-fill a large saucepan with boiling water, then add a generous pinch of
salt. Cook fusilli uncovered, over high heat, until ‘al dente’, 12 minutes.
• Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• When the pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion, broccoli and diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
• Add garlic, herb & mushroom seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium. Add diced tomatoes with garlic & onion and some
reserved pasta water. Cook until reduced slightly, 3-4 minutes.
• Stir through cooked chicken, cooked fusilli, plant-based basil pesto, the butter and brown sugar. Remove from heat and season with salt and pepper.
TIP: If the sauce looks dry, stir through a splash of reserved pasta water.
• Divide bacon, chicken, pesto fusilli between bowls.
• Top with grated Parmesan cheese. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese!
