One-Pot Pulled Chicken & Veggie Fusilli
with Basil Pesto & Herbs- Milk
- Tree nuts
- Cashew
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
This dinner has gold stars all over it with two absolute favourites coming together in a bowl, that’s right we’re talking about pulled chicken and the twirliest pasta of all, fusilli. Another star goes to the veggies and basil pesto sauce to craft this into a golden pasta dinner. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Soffritto Mix
200 g
Pulled Chicken
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
20 g
butter
(Contains: Milk; )
2 cup
boiling water
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook soffritto mix, until tender, 4-5 minutes.
• Add garlic & herb seasoning and tinned tomatoes to the pan and cook until fragrant, 1-2 minutes. • Add fusilli, chicken-style stock powder and the boiling water (2 cups for
2 people / 4 cups for 4 people) and stir 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', 12-14 minutes. • In the last 3 minutes of cook time, stir in pulled chicken, cover with a lid and cook until warmed through. • Remove pan from heat, then add the butter and salad leaves and stir through until leaves are wilted. Season generously with salt and pepper.
TIP: Add a splash of water if the pasta looks dry.
• Divide one-pot pulled chicken and veggie fusilli between bowls. • Dollop over basil pesto and tear over herbs (see ingredients) to serve. Enjoy!
