Saucy Mexican Chicken & Veggie Fusilli
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Saucy Mexican Chicken & Veggie Fusilli

Saucy Mexican Chicken & Veggie Fusilli

with Cheddar Cheese

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!

Tags:
Quick Prep
Quick
Allergens:
Gluten
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

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

1

celery

1

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; )

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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

Instructions

1
1

• 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.

2
2

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

3
3

• 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.

4
4

• Divide Tex-Mex chicken and veggie fusilli between bowls. • Top with remaining Cheddar cheese to serve. Enjoy!