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Chicken Ragù and Fusilli

Chicken Ragù and Fusilli

with Shredded Parmesan
4.0(362)
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Calories
: 
592 kcal
Protein
: 
39g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Sulphites
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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

Garlic, cloves

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories592 kcal
Energy (kJ)2477 kJ
Fat15 g
Saturated Fat5 g
Carbohydrate76 g
Sugar17 g
Dietary Fiber7 g
Protein39 g
Cholesterol108 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.
•Large Pot
•Colander
•Measuring Cups
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

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 cooking 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 ragu
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 the 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.

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