Quick Herby Cauliflower, Chicken & Cheese Fusilli
with Baby Leaves & Chilli Flakes
Cheesy, creamy and just the right kick! This ooey gooey fusilli is comfort food with a twist - velvety sauce, tender pasta and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!
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, Wheat; May be present: Soy)
1 sachet
Chilli Flakes
1 packet
Cream
(Contains: Milk; )
1 packet
Cauliflower
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Thyme
1 packet
Baby Leaves
300 g
Diced Chicken
Nutrition Values
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusili to the boiling water and cook, over a high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan.
Meanwhile, cut cauliflower into small florets. • In a large frying pan, heat a good drizzle of olive oil over high heat. • Add cauliflower and diced chicken and cook, tossing, until browned and cooked through, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.
• Add cooked pasta, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.
• Divide creamy chicken and cauliflower pasta between bowls. • Top with remaining Parmesan and a pinch of chilli flakes (if using). Enjoy!
