HelloHero: Creamy Tomato & Chicken Fusilli
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HelloHero: Creamy Tomato & Chicken Fusilli

HelloHero: Creamy Tomato & Chicken Fusilli

with Parmesan & Baby Leaves

A penny for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!

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

Tags:
Kid Friendly
•Bestseller
Allergens:
Gluten
•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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

(Contains Gluten; May be present Soy, Egg. )

1

carrot

1 packet

Diced Chicken

½ packet

tomato paste

1 sachet

Garlic & Herb Seasoning

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)4322 kJ
Calories1033 kcal
Fat53 g
of which saturates33.3 g
Carbohydrate83.1 g
of which sugars14.8 g
Dietary Fibre6.8 g
Protein53.9 g
Sodium1672 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 Pan
•Large Non-Stick Pan

Cooking Steps

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook 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), then drain and return fusilli to the saucepan. • Meanwhile, grate carrot.

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

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

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

3
3

• Reduce heat to low, then add cream (see ingredients), chicken-style stock powder, cooked fusilli, baby leaves, a splash of reserved pasta water and half the grated Parmesan cheese. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper.

TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

4
4

• Divide creamy tomato and chicken penne between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top!