Quick Seasoned Chicken & Cherry Tomato Pasta
with Fetta & Flaked Almonds
- Almond
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This dish might look a little fancy, but it comes together in four fast steps. While the pasta cooks, the rich garlic and juicy cherry tomatoes work their magic in the pan with the plump chicken, plus a couple of our staple seasonings. Don't forget to add the butter at the end - it balances out the acidity in the tomatoes beautifully.
Ingredients
330 g
Chicken Breast
1 packet
Passata
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Sesame.)
1 sachet
Nan's Special Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fusilli, then return to saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, halve snacking tomatoes.
• Finely chop garlic.
• Cut chicken breast into 2cm chunks.
• Heat a large frying pan over high heat. Cook chicken until cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add garlic and snacking tomatoes until fragrant, 1-2 minutes. Add garlic & herb seasoning, Nan's special seasoning, passata and the water. Cook, stirring, until sauce is thickened.
• Add the butter, baby spinach leaves and cooked fusilli. Stir until spinach is wilted. Season to taste, then remove from heat.
• Divide seasoned chicken and cherry tomato pasta between bowls.
• Crumble over fetta cubes and top with flaked almonds to serve. Enjoy!
