One-Pot Mushroom, Chicken & Red Wine Fusilli
with Parmesan & Parsley
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
1 tin
Tinned Cherry Tomatoes
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1
Capsicum
320 g
Chicken Breast
1 packet
Button Mushrooms
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Herb & Mushroom Seasoning
Nutrition Values
Cooking Steps
Custom Recipe: If you've added chicken breast, cut chicken breast into 2cm chunks. Cook chicken with mushrooms and capsicum, until browned and cooked through, 5-7 minutes.
• Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1 minute.
• Add tinned cherry tomatoes, chicken-style stock powder, longlife cream, fusilli and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until fusilli is al dente, 14-16 minutes. • Remove pan from heat, stir in the brown sugar and remaining butter. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot creamy mushroom fusilli between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!
