Creamy chicken fusilli with fresh basil & tomato topping
Poultry
20 Min
very easy
4 People
Rating starstarstarstarstar
Lovely creamy one pot pasta flavoured with philadelphia cheee, sun-dried tomatoes and spring onions. Topped with fresh tomatoes and basil.
1. Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions.

2. Heat a large, deep frypan with oil from the sun-dried tomato jar. Add chicken and cook over medium-high heat for 3-4 minutes, or until sealed and golden. Slice and add spring onions, allow to soften slightly.

3. Add chopped sun-dried tomatoes (see notes), philadelphia cheese and 1 cup pasta water. Cook, stirring, over medium heat for 3-4 minutes, or until melted and combined.

4. Add spinach to pan (see notes), cover and cook for a further 3 minutes, or until wilted. Drain and toss in the pasta.

5. Halve or quarter tomatoes, pick basil leaves (tear larger ones). Toss together with 1/2 tbsp olive oil, salt and pepper.

6. Adjust the seasoning of the chicken pasta with salt and pepper to taste. Scatter over tomato topping and serve at the table.

Notes:
Use a pair of scissors to help chop the sun-dried tomatoes straight in the jar - quick and mess free!

Chop spinach roughly before adding to sauce if you prefer.
fusilli pasta 500g
diced chicken breast fillet 600g
spring onions 1 bunch
sun-dried tomatoes 1 jar (180g)
Philadelphia herb & garlic 1 tub (150g)
baby spinach 1 bag (150g)
cherry tomato medley 1 punnet (200g)
basil 1 packet

From your pantry:
olive oil, salt, pepper