Easy Double Creamy Chicken & Tomato Fusilli
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Simple, creamy and delicious, this chicken and pasta dish comes together with ease. Juicy tomato is 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!
Ingredients
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
640 g
Chicken Breast
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Tomato
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
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.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• 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 (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 cream (see ingredients), chicken-style stock powder and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes.
• Stir in cooked fusilli, cooked 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!
Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!
ELEVATE ME: If you've added ingredients to this recipe, roughly chop roasted almonds then top pasta with basil pesto, almonds and torn parsley to garnish.
