Spiced Chicken & Creamy Leek Fasta-Pasta
with Cheddar Cheese & Cucumber Salad
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
You can’t go wrong with a creamy pasta dish, it’s a hit every time! This one has chicken, leek and lots of Cheddar cheese to really amp up the yum-factor - you’ll have a table full of empty bowls and smiling faces in no time.
Ingredients
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
300 g
Diced Chicken
1 packet
Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 sachet
All-American Spice Blend
1
Cucumber
1
Lemon
1
Fusilli
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Chicken-Style Stock Powder
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Thinly slice cucumber into rounds. Halve lemon. • Pour boiled water into a large saucepan with a pinch of salt. • Cook fusilli in boiling water over high heat until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced chicken and sliced leek, tossing occasionally, until browned and cooked through, 5-6 minutes • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend and cook, until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium, then add cream (see ingredients), reserved pasta water and a squeeze of lemon juice. Simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add fusilli and half the shredded Cheddar cheese and stir until combined. Season to taste.
• Meanwhile, in a large bowl, combine cucumber, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide creamy Cajun chicken and leek fusilli between bowls. • Sprinkle with remaining Cheddar. • Serve with garden salad. Enjoy!
