Quick Pesto Chicken & Courgette Fusilli
with Baby Leaves & Parmesan Cheese- Wheat
- Gluten
- Milk
- Cashew
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Courgette
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
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 large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until 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. Drizzle over basil pesto and sprinkle over Parmesan cheese. Enjoy!
