Chicken
Sweet balsamic onions, chicken and tomatoes tossed through fusilli pasta and topped with feta cheese and parsley.
Gluten friendly option - pasta is replaced with GF pasta.
Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions, or until al dente. Drain, reserving 1/2 cup cooking water. Rinse briefly.
2. Heat a frypan over medium heat with 3 tbsp oil. Peel and slice onions, add to pan as you go. Add 3 tbsp vinegar, stock cube (crumbled) and season with salt and pepper. Cook for 8-10 minutes, or until soft and caramelised.
3. Thinly slice zucchini and dice tomatoes. Finely chop parsley.
4. Add chicken strips to pan with onions and cook for a further 2-3 minutes, or until chicken is sealed. Crush in 1 garlic clove and add 1 tbsp mustard.
5. Add vegetables to pan and cook for a further 5 minutes, or until chicken is cooked through. Add 40g butter to melt, then toss in pasta (see notes) and parsley. Adjust the seasoning of the pasta with salt and pepper.
6. Divide pasta between bowls. Crumble over feta cheese and top with leaves (see notes).
Notes:
Add some reserved pasta water if needed to coat the pasta (step 5).
Dress the leaves with olive oil and balsamic vinegar.
Gluten friendly option - pasta is replaced with GF pasta.
2. Heat a frypan over medium heat with 3 tbsp oil. Peel and slice onions, add to pan as you go. Add 3 tbsp vinegar, stock cube (crumbled) and season with salt and pepper. Cook for 8-10 minutes, or until soft and caramelised.
3. Thinly slice zucchini and dice tomatoes. Finely chop parsley.
4. Add chicken strips to pan with onions and cook for a further 2-3 minutes, or until chicken is sealed. Crush in 1 garlic clove and add 1 tbsp mustard.
5. Add vegetables to pan and cook for a further 5 minutes, or until chicken is cooked through. Add 40g butter to melt, then toss in pasta (see notes) and parsley. Adjust the seasoning of the pasta with salt and pepper.
6. Divide pasta between bowls. Crumble over feta cheese and top with leaves (see notes).
Notes:
Add some reserved pasta water if needed to coat the pasta (step 5).
Dress the leaves with olive oil and balsamic vinegar.
Gluten friendly option - pasta is replaced with GF pasta.
fusilli pasta 500g
brown onions 2
zucchini 1
Tomatoes 3
Parsley 1/3 bunch
Chicken stir-fry strips 500g
Feta cheese 1/2 packet
Mesclun leaves 1/3 bag
From your pantry:
butter + oil (for cooking), salt, pepper, balsamic vinegar, whole grain mustard , garlic (1 clove), chicken stock cube (1)
brown onions 2
zucchini 1
Tomatoes 3
Parsley 1/3 bunch
Chicken stir-fry strips 500g
Feta cheese 1/2 packet
Mesclun leaves 1/3 bag
From your pantry:
butter + oil (for cooking), salt, pepper, balsamic vinegar, whole grain mustard , garlic (1 clove), chicken stock cube (1)
