Chicken and Feta Fusilli Pasta

with Artichoke Hearts and Sun Dried Tomatoes
Quick & Easy
This recipe combines the best of the best: Italian pasta and Greek feta!
Cooking time: 20 min
Cals 917 · Prot 60 · Carbs 122 · Fat 23
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Fusilli pasta
250 Grams


Chicken breast
300 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
150 ML
Chicken stock cube
0.5 Piece
Tomato passata
200 Grams
Olive oil
2 Tbsp
0.5 Tsp
15 Grams
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Cream cheese
80 Grams

To serve

Artichoke hearts
130 Grams
Sun dried tomatoes
30 Grams
Feta cheese
50 Grams
Fresh basil
15 Grams
Black pepper
0.5 Tsp
Olive oil
1 Tbsp


1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Prep vegetables
Meanwhile, chop the chicken. Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube and the tomato passata in it.
3 Simmer
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and onion and fry with a pinch of salt for 3 min. Add the garlic and cook for 2 min further. Add the tomato stockhoneyoregano and black pepper. Cook for 5 min.
4 Prep
Meanwhile, chop the artichoke hearts and sun dried tomatoes into smaller chunks. 
5 Finish
Finally, add the cream cheese to the tomato sauce and mix until smooth. Toss the drained pasta in the tomato sauce
6 Serve
Divide the pasta among plates. Crumble the feta cheese over the top and add the artichoke hearts and sun dried tomatoes. Garnish with the fresh basil leaves. Finish with a grind of black pepper and a drizzle of good quality olive oil.
Tips for fussy eaters
Save the fresh basil leaves for the grown-ups.
Pro tip
Don't boil the sauce, only simmer it - otherwise the chicken will dry out!

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