Chicken and Feta Pasta

with Artichoke Hearts and Sun-dried Tomatoes
This recipe combines the best of the best: Italian pasta and Greek feta!
1,480 Reviews
Cals 912 · Prot 62 · Carbs 114 · Fat 20
Quick & Easy
Family Friendly
Try Hello Chef Now
20 min
Chicken and Feta Pasta with Artichoke Hearts and Sun-dried Tomatoes
This recipe combines the best of the best: Italian pasta and Greek feta!
1,480 Reviews
Cals 912 · Prot 62 · Carbs 114 · Fat 20
Quick & Easy
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Fusilli pasta 10*
250 Grams
Sauce
Chicken breast
300 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Water
150 ML
Chicken stock cube 4*5*9*15*
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 4*
80 Grams
To serve
Artichoke hearts
130 Grams
Sun dried tomatoes
30 Grams
Feta cheese 4*
50 Grams
Fresh basil
15 Grams
Black pepper
0.5 Tsp
Olive oil
1 Tbsp

Allergens

*10 Wheat, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3819 / 912
Fats (g) 20.4
of which saturated (g) 10.5
Carbohydrates (g) 114
of which sugars (g) 19.4
Fibers (g) 12
Proteins (g) 62.2
Salt (g) 5.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil pasta

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.
Prep vegetables

2 Prep vegetables

Meanwhile, chop the chicken into bite-sized pieces. Peel and finely chop the onion and garlic. Boil the measured water and dissolve the 0.5/1/1 stock cube and the tomato passata in it.
Simmer

3 Simmer

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and onion with a pinch of salt and fry for 3 min. Add the garlic and cook for 2 min further. Add the tomato stock, honey, oregano and black pepper. Cook for 5 min.
Tip! Don't boil the sauce, only simmer it - otherwise the chicken will dry out.
Prep

4 Prep

Meanwhile, roughly chop the artichoke hearts and sun dried tomatoes.
Finish

5 Finish

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

6 Serve

Divide the pasta among bowls. Crumble the feta cheese over the pasta and top with 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.
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