Garlicky Chicken Tenders Feta Fusilli Pasta
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit(s)
Cream Cheese
(Contains Milk)
170 g
Fusilli
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
-
Cut tomatoes into 1/4-inch pieces.
- Pat chicken breast tenders dry with paper towels. Cut chicken breast tenders into 1-inch pieces.
-
Heat a large non-stick pan over medium-high heat.
-
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, stirring often until chicken is golden-brown and cooked through, 3-4 min.**
-
Season with salt and pepper.
-
Add cream cheese, reserved pasta water, Zesty Garlic Blend and tomatoes 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 the pasta. Stir to combine.
-
Divide pasta between bowls.
-
Sprinkle remaining feta over top.
If you've opted to get chicken tenders, pat dry with paper towels, then cut into 1-inch pieces. Cook them in the same way the recipe instructs you to cook the diced chicken.**
