Creamy Chicken & Spinach Fusilli
with Garlic Pangrattato & Pear Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby chicken tenders, baby spinach and al dente pasta happily soak up the rich sauce, while the pangrattato adds that crunch factor. Serve with a pear salad to cut through the richness. *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
pear
1
brown onion
2 clove
garlic
1 packet
chicken tenderloins
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 packet
chicken stock pot
1 bag
mixed leaves
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice pear (see ingredients) into wedges. Finely slice brown onion. Finely chop garlic. Cut chicken tenderloin into 2cm chunks.
Add fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While pasta is cooking, heat a large frying pan over medium-high heat with a good drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. Season with salt and pepper to taste. Set aside.
Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Add garlic & herb seasoning and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
To the pan with the chicken, add light cooking cream, chicken stock pot, cooked fusilli and 1/2 the mixed leaves. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. Season to taste and remove from heat. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and remaining mixed leaves, tossing to coat.
TIP: Add some reserved pasta water to the pan if the sauce looks too thick!
Divide creamy chicken and spinach fusilli between bowls. Top with garlic pangrattato. Serve with pear salad.
