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[6-Ingredient] Creamy Chicken & Cherry Tomato Fusilli
with Parmesan Cheese
Simple, creamy and delicious, this chicken and pasta dish comes together with ease. Juicy cherry tomatoes are blistered in the pan along with garlic and of course, the cream. Stir through the fusilli and finish off with a sprinkle of Parmesan. Yum!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
320 g
Chicken Breast
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Nutrition Values
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusilli to the boiling water and cook, over a high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan with a drizzle of olive oil.
• Meanwhile, thinly slice tomato into wedges. Finely chop garlic. • Cut chicken into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook tomatoes, until blistered and softened, 2-3 minutes. • Add garlic, and cook until fragrant, 1 minute. • Add longlife cream (see ingredients), the salt and reserved pasta water. Simmer until slightly thickened, 1-2 minutes. • Stir in cooked fusilli, chicken and half of the Parmesan, tossing well to combine. Season generously with pepper.
• Divide creamy chicken & tomato fusilli between bowls. • Sprinkle with remaining Parmesan to serve. Enjoy! • If you've added a fancify bundle, roughly chop roasted almonds then top pasta with basil pesto, almonds and torn parsley to garnish.
