Basil Pesto Chicken & Courgette Fusilli
with Bacon Bits, Baby Spinach & Parmesan Cheese
You can add just about anything to a pasta, but sometimes simple and tasty is the way to go. For our favourite twirly-whirly pasta, we recommend a hearty, homey combo of juicy chicken, tender courgette and punchy basil pesto. Grab a fork and take a bite!
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
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1
Courgette
100 g
Diced Bacon
1 packet
Plant-Based Basil Pesto
(Contains: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Pour boiling water into a large saucepan with a pinch of salt. Add fusilli to the boiling water and cook, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, slice courgette into half-moons. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Tranfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Add garlic & herb seasoning and tomato paste (see ingredients), and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add chicken-style stock powder, the brown sugar, butter and the reserved pasta water, and simmer, stirring until slightly reduced, 2-3 minutes. • Remove pan from heat, add fusilli and baby leaves, then stir until wilted. Season to taste.
• Divide chicken and courgette fusilli between bowls. • Top with a dollop of basil and diced bacon to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the basil pesto!
