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Time
35 min
Level
Basic
Author
hellofresh

Chicken Fusilli Italiano | with Roasted Vegetables

spicy
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Trim ends from zucchini, then halve lengthwise. Slice crosswise into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Cut tomatoes into 1-inch-thick wedges. Mince garlic.
2
Toss zucchini and onion on a baking sheet with half the garlic, ½ TBSP Tuscan heat spice (we’ll use more in step 4), a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until just softened, about 10 minutes. Remove from oven and carefully push slices toward one side of baking sheet.
3
Toss tomatoes, a large drizzle of olive oil, and a pinch of salt and pepper on empty side of baking sheet. Return to oven and roast until all veggies are browned and tender, 5-7 minutes. Meanwhile, add fusilli to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve 1½ cups pasta cooking water, then drain and set aside.
4
Heat a large drizzle of olive oil in pot used for pasta over medium-high heat. Add chicken and season with a pinch of salt and pepper and 1 TBSP Tuscan heat spice (save the rest for another use). Cook, stirring occasionally, until browned and cooked through, about 5 minutes.
5
Add 4 TBSP tomato paste (we sent more) and remaining garlic to pot. Cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in cream cheese and 1 cup pasta cooking water. Add fusilli, veggies, half the Parmesan, and 2 TBSP butter. Stir until well combined. (TIP: Add more pasta cooking water, a little at a time, if needed to achieve a creamy consistency.) Remove from heat; season with salt and pepper.
6
Divide pasta between bowls. Sprinkle with remaining Parmesan and serve.
Micro nutrients
Total weight
453.2g
Carbs
64.3g
Dietary fiber
3.14g
Sugar
7.02g
Fats
30.68g
Saturated
11.89g
Poly
2.27g
Mono
9.45g
Trans
0.24g
Proteins
62.46g
Calcium
71.43%
Iron
384.82%
Magnesium
69.49%
Vitamin A
133.33%
Vitamin D
3.16%
Vitamin B6
8.85%
Vitamin B12
52.9%
Vitamin C
129.25%
Cholesterol
216.47%
Sodium
160.94%
Potassium
85.34%
Percentages are based on a diet of 2000 calories a day.
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