Quick Creamy Chicken Fusilli
with Capsicum Relish & Tomato
Anything and everything can go into a fusilli pasta, but this one has something a little special. That rich red and creamy sauce comes from the addition of chargrilled capsicum relish. It covers the chicken and spinach perfectly creating yet another amazing bowl of fusilli.
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Ingredients
1
fusilli
(Contains Gluten; May be present Soy, Egg. )
1
Brown Onion
1
tomato
1 packet
chicken breast
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion. Roughly chop tomato. Cut chicken breast into 2cm chunks. • In large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 3-4 minutes.
• Add onion and tomato to the pan, and cook until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and the reserved pasta water and simmer until slightly thickened, 3-4 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby spinach leaves. Stir to combine. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide creamy capsicum chicken fusilli between bowls. • Garnish with chilli flakes (if using) to serve. Enjoy!