Roasted chicken with creamy fusilli
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Super healthy and super yummy is our homemade creamy pesto sauce. It’s also a great way of hiding some vegetable goodness from the little ones. Tossed with fusilli pasta and served with roasted chicken chops and a fresh crispy salad.

Gluten friendly option - pasta is replaced with GF pasta.
1. Set oven to 250°C and bring a saucepan of water to the boil.
Chop rosemary leaves and crush 1 garlic clove. Combine with 1/2 tbsp oil, salt and pepper. Slash each chicken chop 4 times then coat with garlic rub. Roast for 20-25 minutes.

2. Add pasta to the boiling water and cook according to packet instructions. Drain and reserve 1 cup pasta water. Rinse in cold water and set aside.

3. Chop avocado, trim and rinse spinach. Blend with almonds, 1/2 tbsp white wine vinegar, basil leaves and 2 tbsp olive oil using a stick mixer or small processor. Season to taste with salt and pepper.

4. Slice tomatoes, radishes, capsicum and snow peas. Layer on a serving platter and drizzle with 1 tbsp olive oil, 1/2 tbsp white wine vinegar, salt and pepper to taste.

5. Dilute the creamy pesto sauce with 3/4-1 cup reserved pasta water. Toss with the cooked pasta (see notes) and adjust seasoning with salt and pepper if needed.

6. Serve roasted chicken with a side of creamy pasta and layered salad.

Notes:
Kids might prefer to have the pesto and pasta served separately. Shred chicken and toss everything together for a chicken pasta salad if desired.

Add parmesan to the pesto or as a garnish if you have some.

Gluten friendly option - pasta is replaced with GF pasta.
rosemary 1 sprig
chicken chops 4
short pasta 300g
avocado 1
english spinach 1/2 bunch
slivered almonds 60g
basil 1 packet
tomatoes 3
radishes 1/3 bunch
red capsicum 1
snow peas 1/2 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, garlic (1 clove), white wine vinegar