Creamy Mustard Chicken Fusilli
with Baby Spinach
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Tonight, our favourite pasta is getting a thorough coating with a rich, Dijon-infused cream sauce. Toss through some juicy chicken and vibrant green leaves for a meal you won’t soon forget!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
320 g
Chicken Breast
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook fusilli in boiling water until ‘al dente’, 11 minutes. Reserve pasta
water (see ingredients). Drain fusilli, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic and celery.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and celery, tossing occasionally, until browned and cooked
through, 5-6 minutes.
• Add garlic and garlic & herb seasoning, chicken-style stock powder and
cook until fragrant, 1 minute.
• Reduce heat to medium, add cream (see ingredients), Dijon mustard and
the reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Remove pan from heat, add baby spinach leaves and cooked fusilli and stir, until wilted. Season to taste with salt and pepper.
• Divide creamy mustard chicken fusilli between bowls to serve. Enjoy!
