Chicken & Blistered Cherry Tomato Fusilli

Name: Chicken & Blistered Cherry Tomato Fusilli with Leek & Parmesan Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 tin Tinned Cherry Tomatoes; 1 Fusilli; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 320 g Chicken Thigh; 1 drizzle olive oil; 1 tsp brown sugar

with Leek & Parmesan Cheese

Recipe Development TeamUpdated on July 03, 2026

Get tasty recipes from just $6 per serving

Calories

1130 kcal

Protein

51.2g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten
Wheat
Milk
Soy
May contain traces of allergens

Simple, creamy and delicious, this tomato, chicken and pasta dish comes together with ease. Juicy tinned cherry tomatoes and sliced leek are blistered in the pan along with garlic, chicken and our classic roast seasoning before the cream is added to create a luscious sauce. Stir through the al dente fusilli, finish off with a sprinkle of Parmesan and dig into a bowl of pure comfort!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Leek

1 tin

Tinned Cherry Tomatoes

Fusilli

(Contains: Gluten, Wheat May be present: Soy)

1 sachet

Classic Roast Seasoning

1 packet

Cream

(Contains: Milk)

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

Garlic

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition

Energy (kJ)4730 kJ

Calories1130 kcal

Fat67.5 g

of which saturates37.3 g

Carbohydrate83.4 g

of which sugars18.5 g

Dietary Fibre8 g

Protein51.2 g

Sodium1700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Stor kastrull

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fusilli, then return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
• Add garlic and classic roast seasoning and cook until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.
Little cooks: Older kids, help add the seasoning to the saucepan under adult supervision. Be careful, the pan is hot!

• Reduce heat to medium. Add tinned cherry tomatoes, chicken-style stock powder, cream (see ingredients), the brown sugar and the reserved pasta water. Cook until reduced slightly, 3-4 minutes.
• Slightly crush cherry tomatoes with the back of a spoon. Stir through cooked fusilli until heated through and combined, 1 minute.

• Divide chicken and blistered cherry tomato fusilli between bowls.
• Top with grated Parmesan cheese to serve. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.