with Baby Spinach & Parmesan
Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby chicken tenders, tender silverbeet and al dente pasta happily soak up the garlic and herb-laced sauce, which gets an extra boost of flavour from our signature Aussie spice blend. Serve with a sprinkle of sharp Parmesan and you're done!
Allergens
Utensils
Tags
Olive oil
Chicken tenderloins
1 packet
Fusilli
1 packet
Garlic & herb seasoning
1 sachet
Aussie spice blend
1 sachet
Baby spinach leaves
1 bag
Thickened cream
1 packet
Parmesan cheese
1 packet
• Bring a large saucepan of salted water to the boil. • Cut chicken tenderloins into 2cm chunks.
• Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return pasta to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add thickened cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Add some reserved pasta water to the pan if the sauce looks too thick!
• Divide creamy chicken fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
3821
kJ
Energy (kJ)
39.9
g
Fat
20.5
g
of which saturates
77.7
g
Carbohydrate
11.8
g
of which sugars
58.2
g
Protein
1136
mg
Sodium
