Chicken and Feta Fusilli Pasta

with Cherry Tomatoes

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family-friendly
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family-friendly
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Instructions

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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.

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2 Prep vegetables

Meanwhile, chop the chicken. Peel and finely chop the onion and garlic. Halve the cherry tomatoes. Boil the measured water and dissolve the stock cube and the tomato passata in it.

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3 Start sauce

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.

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4 Simmer

Add the tomato stock, cherry tomatoes, honey, oregano and black pepper. Cook for 5 min.

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5 Finish

Finally, add the cream cheese to the tomato sauce and mix until smooth. Toss the drained pasta in the tomato sauce

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6 Serve

Divide the pasta among plates. Crumble the feta cheese over the top. 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!

This recipe combines the best of the best: Italian pasta and Greek feta!

Cooking Time: 20 min

Cals 904 · Prot 59 · Carbs 119 · Fat 23

Ingredients

Number of people

Pasta

Fusilli pasta 250 Grams

Sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Cherry tomatoes 150 Grams
Water 150 ML
Chicken stock cube 0.5 Piece
Tomato passata 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Honey 15 Grams
Dried oregano 2 Grams
Black pepper 0.5 Tsp
Cream cheese 80 Grams
Feta cheese 50 Grams

To serve

Fresh basil 15 Grams

This recipe combines the best of the best: Italian pasta and Greek feta!

Cooking Time: 20 min

Cals 904 · Prot 59 · Carbs 119 · Fat 23

Instructions

photo

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.

photo

2 Prep vegetables

Meanwhile, chop the chicken. Peel and finely chop the onion and garlic. Halve the cherry tomatoes. Boil the measured water and dissolve the stock cube and the tomato passata in it.

photo

3 Start sauce

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.

photo

4 Simmer

Add the tomato stock, cherry tomatoes, honey, oregano and black pepper. Cook for 5 min.

photo

5 Finish

Finally, add the cream cheese to the tomato sauce and mix until smooth. Toss the drained pasta in the tomato sauce

photo

6 Serve

Divide the pasta among plates. Crumble the feta cheese over the top. 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!

Ingredients

Number of people

Pasta

Fusilli pasta 250 Grams

Sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Cherry tomatoes 150 Grams
Water 150 ML
Chicken stock cube 0.5 Piece
Tomato passata 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Honey 15 Grams
Dried oregano 2 Grams
Black pepper 0.5 Tsp
Cream cheese 80 Grams
Feta cheese 50 Grams

To serve

Fresh basil 15 Grams
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