Saucy Mexican Chicken & Veggie Fusilli

Name: Saucy Mexican Chicken & Veggie Fusilli with Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet fusilli; 1 celery; 1 carrot; 1 packet chicken breast; 1 sachet Tex-Mex spice blend; 1 packet tomato paste; 20 g butter; ½ packet cream; 1 sachet Chicken-Style Stock Powder; 1 packet Shredded Cheddar Cheese

with Cheddar Cheese

4.0(12)

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Calories

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Protein

57.7g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Gluten(Wheat)
Milk
May contain traces of allergens
Soy
Eggs

Embark on a true culinary adventure, when Mexican flavours are introduced to our favourite Italian staple - pasta. Tex-Mex spices dance with chicken and colourful veggies, all hugged by a blanket layer of Cheddar cheese. It’s a pasta party that’ll have your taste buds performing a salsa! *We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

fusilli

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

celery

carrot

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)4167 kJ

Fat49.1 g

of which saturates27.3 g

Carbohydrate80 g

of which sugars12.6 g

Protein57.7 g

Sodium1509 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 Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return pasta to saucepan with a drizzle of olive oil.

• While the pasta is cooking, finely chop celery. Grate carrot. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and celery until browned and cooked through, 4-5 minutes. • Add carrot and cook, tossing, until softened, 2-3 minutes. • Add Tex-Mex spice blend, tomato paste and the butter and cook, stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium, then add cream (see ingredients), chicken-style stock powder and the reserved pasta water. Stir to combine. • Remove pan from heat, then add cooked pasta and half the shredded Cheddar cheese. Toss to combine.