Rustic Herby Bacon, Chicken & Leek Fusilli
with Garden Salad & Parmesan Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Leek
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 sachet
Herb & Mushroom Seasoning
100 g
Diced Bacon
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Garlic Paste
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
300 g
Diced Chicken
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• When the pasta has 5 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add sliced leek and cook until softened, 2-3 minutes. • Add garlic paste, cooked chicken and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds. • Add cooked fusilli, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. • Roughly chop cucumber. TIP: Add another splash of reserved pasta water if the sauce looks too thick.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season. • Divide rustic herby bacon, chicken and leek fusilli between bowls. • Serve with garden salad. Enjoy! Little cooks: Take the lead by tossing the salad!
