with Olives
This creamy, garlicky Mediterranean pasta is packed to the brim with flavour! Juicy tomatoes, briny olives and salty feta will have you dreaming of the Grecian coast.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Feta Cheese, crumbled
0.25 cup
Mixed Olives
30 g
Zesty Garlic Blend
1 tbsp
Cream Cheese
2 unit(s)
Fusilli
170 g
Crushed Tomatoes
200 mL
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add fusilli to the boiling water. Cook, uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return fusilli to the same pot, off heat.
-
Meanwhile, drain, then roughly chop olives.
-
Heat a large non-stick pan over medium-high heat.
-
When hot, add 1/2 tbsp (1 tbsp) oil, then diced chicken breast. Cook, stirring often, until chicken is golden-brown and cooked through, 3-4 min.**
-
Season with salt and pepper.
-
Add cream cheese, tomatoes, reserved pasta water and Zesty Garlic Blend to the pan with chicken.
-
Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add sauce, chicken, olives and half the feta to the large pot with pasta. Stir to combine.
-
Divide pasta between bowls.
-
Sprinkle remaining feta over top.
680
kcal
Calories
19
g
Fat
7
g
Saturated Fat
76
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
51
g
Protein
140
mg
Cholesterol
1000
mg
Sodium
0.2
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
