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Chicken Ragù and Fusilli
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Chicken Ragù and Fusilli

Chicken Ragù and Fusilli

with Shredded Parmesan

This easy dinner features a savoury ragù sauce of quick cooking ground chicken, mirepoix and balsamic vinegar. Hearty fusilli pasta gets that delicious sauce in every nook and cranny, while umami-filled Parmesan cheese will have people asking for seconds!

Tags:
Quick
Family Friendly
New
Low CO2
Allergens:
Wheat
Milk
Sulphites
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

170 g

Fusilli

(Contains Wheat)

113 g

Mirepoix

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 unit(s)

Garlic, cloves

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber9 g
Protein41 g
Cholesterol108 mg
Sodium1640 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 Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook fusilli
1

Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Cook chicken
2

Meanwhile, peel, then mince or grate garlic.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, mirepoix and chicken. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Season with stock powder and pepper.

Make ragù
3

Add crushed tomatoes, tomato sauce base, vinegar and 1/3 cup (2/3 cup) water. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 4-5 min.

Combine pasta and sauce
4

Stir half the Parmesan into sauce.Add sauce to the pot with fusilli, then stir to combine. Season with salt and pepper, to taste. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.)

Finish and serve
5

Finely chop parsley.Divide chicken ragù and fusilli between bowls.Sprinkle parsley and remaining Parmesan over top.