HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Chicken & Pesto Wholemeal Fusilli
Pulled Chicken & Pesto Wholemeal Fusilli

Pulled Chicken & Pesto Wholemeal Fusilli

with Greens & Chargrilled Capsicum Relish

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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 gold star goes to the sauce that’s been tossed through, a classic basil pesto with a tomato base and for a little kick of flavour a chargrilled capsicum relish pulls it all together.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Dietitian approvedEasy PrepQuickOver 30g protein
Allergens:GlutenSulphitesMilkTree Nuts

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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

wholemeal fusilli

(ContainsGlutenMay be presentEgg, Soy)

2 clove


1 stalk




1 packet

pulled chicken

1 sachet

garlic & herb seasoning

½ packet

tomato paste

½ packet

chargrilled capsicum relish


1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3053 kJ
Fat27.2 g
of which saturates4.2 g
Carbohydrate74.4 g
of which sugars11.1 g
Protein41.6 g
Sodium979 mg
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook wholemeal fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return fusilli to pan with a drizzle of olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


• Meanwhile, finely chop garlic and celery. Thinly slice onion.


• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until just tender, 3-4 minutes. Add celery and cook, 2-3 minutes. • Add pulled chicken and cook, breaking up with a spoon, 1-2 minutes. • Add garlic & herb seasoning, garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add chargrilled capsicum relish (see ingredients), cooked fusilli, basil pesto, baby spinach leaves and the reserved pasta water. Stir to combine. Season with salt and pepper.


• To serve, divide pulled chicken and pesto wholemeal fusilli between bowls. Enjoy!