This recipe combines the best of the best: Italian pasta and Greek feta!
227 Reviews
Cals 928 · Prot 62 · Carbs 129 · Fat 19
Speedy
Family Friendly
20 min
This recipe combines the best of the best: Italian pasta and Greek feta!
227 Reviews
Cals 928 · Prot 62 · Carbs 129 · Fat 19
Speedy
Family Friendly
Ingredients
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)
3882 / 928
Fats (g)
18.8
of which saturated (g)
9.9
Carbohydrates (g)
129
of which sugars (g)
21.9
Fibers (g)
15.5
Proteins (g)
61.8
Salt (g)
5.3
*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
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 into bite-sized pieces. Peel and finely chop the onion and garlic. Boil the measuredwater and dissolve the 0.5 stockcube and the tomatopassata in it.
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 tomatostock, honey, oregano and blackpepper. Cook for 5 min.
Tip!Don't boil the sauce, only simmer it - otherwise the chicken will dry out.
4 Prep
Meanwhile, roughly chop the artichokehearts and sundriedtomatoes.
5 Finish
Finally, add the creamcheese to the tomatosauce and mix until smooth. Toss the drained pasta in the tomatosauce.
6 Serve
Divide the pasta among bowls. Crumble the fetacheese over the pasta and top with the artichokehearts and sundriedtomatoes. Garnish with the freshbasil leaves. Finish with a grind of blackpepper and a drizzle of good quality olive oil.