Creamy Double Chicken & Mushroom Fusilli
with Parmesan Cheese
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
660 g
Chicken Breast
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Eggs, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Add fusilli to the boiling water and cook, over a high heat, until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan with a drizzle of olive oil.
• Meanwhile, cut chicken breast into 2cm chunks. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (Cook in batches if your pan is getting crowded). Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook mushrooms, until browned and softened, 6-8 minutes. • Add garlic paste and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, the salt and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. • Stir in cooked fusilli, chicken and half the Parmesan cheese, tossing well to combine. Season generously with salt and pepper.
• Divide creamy chicken and mushroom fusilli between bowls. • Sprinkle with remaining Parmesan cheese to serve. Enjoy! FANCIFY ME: If you've added a fancify bundle, roughly chop roasted almonds then top pasta with basil pesto, almonds and torn parsley to garnish.
