Nan’s Creamy Chicken Fusilli
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
We have a dilemma, those chicken breast look so tasty but we’re also really wanting a creamy pasta. If you feel the same, then the solution is right here - let’s have both in a chicken fusilli! There’s no need for compromise when you can have both!
Ingredients
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
320 g
Chicken Breast
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous a pinch of salt.
• Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients), then drain and return fusilli to the pan. Cover to keep warm.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring until softened, 4-5 minutes. Add chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Stir in chopped garlic, Nan’s special seasoning and tomato paste, then cook until fragrant, 1 minute.
• Add cream, baby spinach leaves, the reserved pasta water and brown sugar, until reduced slightly, 1-2 minutes.
• Remove pan from heat, then stir through cooked fusilli.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Divide Nan’s creamy chicken fusilli between bowls.
• Sprinkle with grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch and help sprinkle over the cheese!
