Chicken Pot Pie Pasta
with Mushrooms and Peas
We've reimagined a comforting pot pie in easy pasta form! This lightened version retains all the same great flavours, plus it's served with fusilli that's great for catching all the delectable sauce!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
113 g
Mushrooms
113 g
Mirepoix
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 g
Green Peas
1 unit
Chicken Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
170 g
Fusilli
(Contains Wheat)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
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, 10-12 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
Meanwhile, thinly slice mushrooms.Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp butter per batch.)Add chicken. Pan-fry until golden-brown, 3-4 min.Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl until melted. Return the pan to medium-high.Add mushrooms and mirepoix. Season with salt and pepper. Cook, stirring occasionally, until veggies soften, 3-4 min.Add peas and return chicken to the pan with any juices from the plate. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until mixture is coated, 30 sec.
Stir in broth concentrate and 3/4 cup reserved pasta water (dbl for 4 ppl). Bring to a simmer.When simmering, add fusilli and 1/2 cup milk (dbl for 4 ppl). Reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.** (TIP: Add remaining pasta water if sauce reduces too much.)Remove the pan from heat.Add Dijon. Season with salt and pepper, to taste, then stir to combine.
Divide pasta between bowls. Sprinkle crispy shallots over top.
