Pulled Chicken & Creamy Pesto Ravioloni with Leek & Spinach

Name: Pulled Chicken & Creamy Pesto Ravioloni with Leek & Spinach Pre-Prepped | Three Steps | Ready in 15
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; ½ lemon; 1 packet pulled chicken; 1 packet Pumpkin, Sundried Tomato & Feta Ravioloni; ½ bottle cream; 1 sachet Chicken-Style Stock Powder; 1 packet basil pesto; 1 bag baby spinach leaves

Pre-Prepped | Three Steps | Ready in 15

Get up to $175 off

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. We take any chance we can get to eat a creamy raviolini and this one is worth fighting over with pulled chicken and fresh pesto. You better dig in while you still can!

Allergens:

Eggs

•Milk

•Gluten

•Almond

•Cashew

•Pine Nut

•Walnut

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

lemon

1 packet

pulled chicken

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

½ bottle

cream

1 sachet

Chicken-Style Stock Powder

1 packet

basil pesto

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3850 kJ

Fat52.6 g

of which saturates26.3 g

Carbohydrate61.5 g

of which sugars9.5 g

Protein47.4 g

Sodium1274 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 Frying Pan

•Medium Saucepan

Cooking Steps

• Thinly slice leek. Zest lemon and slice into wedges • In a frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and leek, breaking up with a spoon, until warmed through, 4-5 mins

• Meanwhile, boil the kettle • Pour boiling water into a saucepan over high heat. Bring to boil • Add raviolini and cook until ‘al dente’, 3 mins. Reserve pasta water (1/2 cup for 2P / 1 cup for 4P)

• To the frying pan, add cream (1/2 bottle for 2P / 1 bottle for 4P), stock powder, pesto, lemon zest, a squeeze of lemon juice, spinach and reserved pasta water. • Stir until spinach is wilted. Season with salt and pepper • Using a slotted spoon, transfer raviolini to frying pan and toss to combine in the sauce • Plate up pulled chicken raviolini