Quick Pesto Chicken & Courgette Fusilli
with Baby Leaves- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Soy
- Eggs
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!
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1
courgette
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
½ packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(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 high heat. 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 pesto to serve. Enjoy!
Little cooks: Add the finishing touch by spooning over the basil pesto!
