[6-Ingredient] Double Creamy Chicken & Cherry Tomato Fusilli
with Parmesan Cheese
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
2
Garlic
640 g
Chicken Breast
1 packet
Cream
(Contains: Milk; )
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Snacking Tomatoes
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, halve cherry tomatoes. 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 (Cook in batches if your pan is getting crowded). Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook tomatoes, until blistered and softened, 3-4 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 & cherry 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.
