If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
HelloFresh
EN
HelloFreshOur Plans
How It Works
Our Recipes
Gift Cards
Pan-Seared Chicken Elicoidali

Pan-Seared Chicken Elicoidali

with Asparagus and Parmesan

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

Creamy pasta dishes are king in our eyes and this dish is no exception! Tender chicken in a thyme scented sauce gives us all we crave and we hope it does the same for you! Enjoy!

Allergens:Wheat/BléMilk/LaitSulphites/Sulftes
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Chicken Breasts

170 g

Elicoidali

(ContainsWheat/Blé)

170 g

Asparagus

56 g

Onion, chopped

10 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

1 unit

Chicken Demi-Glace

(ContainsMilk/Lait,Sulphites/Sulftes)

10 g

Thyme

Not included in your delivery

Salt*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories724 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber6 g
Protein59 g
Cholesterol136 mg
Sodium577 mg
Utensils
Utensils
Large Pot
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
InstructionsPDF
Instructions
1

When cooking the pasta, starch is released into the water; the starchy pasta water helps to thicken this sauce, without adding extra ingredients.

Wash and dry all produce.* Bring a large pot of salted water to a boil. Trim and discard the bottom 1-inch from the asparagus, then cut into 1-inch pieces. Strip 1 tbsp thyme leaves (double for 4 ppl) off the stems. Mince or grate the garlic.

2

Add the elicoidali to the large pot with the boiling water and cook until tender, 11-12 min.

3

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then chicken. Cook until bottom is golden, 6-7 min. Flip the chicken over. Cover and cook until chicken is cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, when the elicoidali is finished cooking, reserve 1/2 cup pasta water (double for 4 ppl), then drain. Set aside. When the chicken is finished cooking, transfer to a plate and set aside.

5

Add another drizzle of oil to the same pan, then the onion, asparagus, thyme and garlic. Cook, stirring occasionally, until the asparagus is tender-crisp, 4-5 min. Add the demi-glace, cream cheese and reserved pasta water. Stir until the cream cheese melts, 2-3 min.

6

Thinly slice the chicken. Add the chicken, elicoidali and half the Parmesan to the pan. Stir together. Season with salt and pepper. Divide the pasta between bowls and sprinkle with the remaining Parmesan.

You might also like...

Gnocchi Bolognese

Gnocchi Bolognese

with Fresh Tomato Sauce, Carrots and Parmesan

607 kcal30 minutes

Mixed Bean and Veggie Panzanella Salad

Mixed Bean and Veggie Panzanella Salad

with a Lemon Vinaigrette

588 kcal40 minutes

Lemony Orzo Pasta Salad

Lemony Orzo Pasta Salad

with Crispy Bacon and Chili Butternut Squash

945 kcal30 minutes

Homemade Vegetable-Packed Calzone

Homemade Vegetable-Packed Calzone

with Baby Arugula and Italian Vinaigrette

956 kcal35 minutes

Chicken Penne

Chicken Penne

with Tomato-Spinach Cream Sauce

919 kcal35 minutes

Seared Sausages

Seared Sausages

with Warm Orzo Salad

702 kcal35 minutes

Quick Veggie Lentil Ziti-Style Pasta Bake

Quick Veggie Lentil Ziti-Style Pasta Bake

with Basil and Ricotta

835 kcal30 minutes

Burrata Margherita Pizzettes

Burrata Margherita Pizzettes

with Charred Corn and Shallots

642 kcal30 minutes

Pork and Zucchini Bolognese

Pork and Zucchini Bolognese

with Spinach and Parmesan

868 kcal30 minutes