One-Pot Creamy Chicken & Pumpkin Fusilli

Name: One-Pot Creamy Chicken & Pumpkin Fusilli with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 packet peeled pumpkin pieces; 1 packet Diced Tomatoes with Garlic & Onion; 1 sachet Aussie Spice Blend; 1 sachet vegetable stock powder; 2 cup boiling water; 1 packet fusilli; ½ packet cream; 1 packet Grated Parmesan Cheese; 1 packet parsley; 1 packet chicken breast strips

with Parmesan & Parsley

Get up to $175 off

What’s going into the risoni today? A little bit of leek, a heap of roasted pumpkin, chicken and a creamy tomato-based sauce. It’s a perfect concoction of flavour, texture and pure yumminess.

We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 packet

peeled pumpkin pieces

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Aussie Spice Blend

1 sachet

vegetable stock powder

1 packet

fusilli

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

½ packet

cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

parsley

1 packet

chicken breast strips

Not included in your delivery

olive oil

2 cup

boiling water

Nutrition Values

Energy (kJ)3820 kJ

Fat34.1 g

of which saturates18.9 g

Carbohydrate90.4 g

of which sugars18.9 g

Dietary Fibre8 g

Protein56.1 g

Sodium1928 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

•Baking Dish

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thickly slice leek. • Place peeled pumpkin pieces and leek on the lined oven tray. Add a pinch of salt, a drizzle of olive oil and toss to combine. • Roast until blistered and tender, 20-25 minutes. • Meanwhile, cut chicken breast strips into 2cm chunks. • In the last 10 minutes of cook time, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add diced tomatoes with garlic & onion, Aussie spice blend, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil.

• Reduce heat to medium, then add fusilli and cover pan with lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat then stir through chicken, cream (see ingredients), pumpkin and leek. Season with a pinch of salt and pepper.