Creamy Chicken & Cherry Tomato Fusilli
with Silverbeet, Thyme & Parmesan
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- May contain traces of allergens
Indulge in this silky-smooth pasta that brings together smokey chicken and blistered cherry tomatoes for a vibrant flavour hit. With earthy silverbeet and a generous dusting of Parmesan, it’s a creamy, thyme-scented dream that’s as comforting as a warm hug.
Ingredients
1 sachet
Vegetable Stock Pot
1
Chicken Breast Strips
1
Fusilli
(Contains: Wheat, Gluten May be present: Soy, Sesame.)
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1
Silverbeet
1
Snacking Tomatoes
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Thyme
Utensils
Cooking Steps
• Boil a kettle of water. • Slice cherry tomatoes in half. Roughly chop silverbeet. Pick thyme leaves. • Pour boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. Cook fusilli in boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook cherry tomatoes and chicken breast strips, until chicken is browned and cooked through, 4-5 minutes. Add thyme and silverbeet and cook until wilted, 1-2 minutes. Add reserved pasta water, the light cooking cream, chicken-style stock powder and garlic & herb seasoning and cook until bubbling, 1 minute. TIP: The chicken is cooked when it is no longer pink inside.
• Add cooked pasta and grated Parmesan cheese to the frying pan and stir to combine.
• Divide creamy chicken and cherry tomato fusilli between bowls. • Tear over parsley leaves.
