chicken fusilli with feta cheese & sun-dried tomatoes

20 Min
very easy
4 People
Rating starstarstarstarstar
Spiral shaped pasta and golden chicken strips tossed in a cherry tomato based sauce, cooked with mushrooms, sun-dried tomatoes and feta cheese. Served with a side of rocket and spinach.
1. Bring a large saucepan of water to the boil (use the kettle to make it quicker!). Add pasta and cook according to packet instructions or until al dente. Reserve 1/2 cup pasta water, then drain.

2. Heat a large, deep pan with oil (see notes) over high heat. Add chicken and cook for 2-3 minutes until golden.

3. Decrease heat to medium-high. Roughly slice and add spring onions, courgettes (see notes), mushrooms and chopped sun-dried tomatoes as you go. Cook for 2-3 minutes, until softened.

4. Add 2 tsp oregano and stir in tinned cherry tomatoes and 1/2 cup pasta water. Simmer for 5 minutes, season with salt and pepper.

5. Add drained pasta to pan. Toss to combine with the sauce and stir through crumbled feta cheese (save some for garnish if you like!).

6. Serve between plates with a side of leaves.

Use the oil from the sun-dried tomato jar for added flavour! Allow chicken strips to brown before turning them over.

Grate courgettes to hide from kids. Use a pair of scissors to help chop the sun-dried tomatoes straight in the jar - quick and mess free!
fusilli pasta 500g
chicken strips 500g
spring onions 1/2 bunch
courgettes 2
sliced mushrooms 1 punnet (200g)
sun-dried tomatoes 1 jar (180g)
cherry tomatoes (tin) 400g
feta cheese 1 block
Mesclun leaves 1/2 bag (100g)

From your pantry:
oil (for cooking), salt, pepper, dried oregano