Quick Herby Chicken Cauliflower & Cheese Penne

Name: Quick Herby Chicken Cauliflower & Cheese Penne with Baby Leaves & Chilli Flakes
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Orecchiette; 1 sachet Chilli Flakes; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Cauliflower; 1 drizzle olive oil; 20 g butter; ¼ tsp pepper

with Baby Leaves & Chilli Flakes

Get up to $175 off

Cheesy, creamy, and just the right kick! This ooey gooey penne is comfort food with a twist — velvety sauce, tender pasta, and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!

Allergens:

Gluten

•Wheat

•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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Orecchiette

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

1 sachet

Chilli Flakes

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Cauliflower

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¼ tsp

pepper

Nutrition Values

Calories1190 kcal

Energy (kJ)4990 kJ

Fat68.8 g

of which saturates41.8 g

Carbohydrate77.1 g

of which sugars13.3 g

Dietary Fibre6 g

Protein61.8 g

Sodium717 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.

Cooking Steps

• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusili to the boiling water and cook, over a high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan.

Meanwhile, cut cauliflower into small florets. • In a large frying pan, heat a good drizzle of olive oil over high heat. • Add cauliflower and diced chicken and cook, tossing, until browned and cooked through, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.

• Add cooked pasta, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.

• Divide creamy chicken and cauliflower pasta between bowls. • Top with remaining Parmesan and a pinch of chilli flakes (if using). Enjoy!