Greek-Inspired Chicken Breast Pasta
with Creamy Sauce and Feta
We've taken the classic flavours of Greek cuisine and translated them into a creamy fusilli that the whole family will love – packed with juicy tomatoes and crisp green peppers. And better yet, it will be ready to eat in no time!
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
2 unit
Chicken Breasts
170 g
Fusilli
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
80 g
Tomato
200 g
Green Bell Pepper
1 tbsp
Garlic Puree
113 g
Yellow Onion
½ tbsp
Lemon-Pepper Seasoning
113 mL
Cream
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Cut tomato into 1/4-inch pieces.
Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with Dill-Garlic Spice Blend, 1/2 tbsp Lemon-Pepper Seasoning (dbl for 4 ppl), salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 3-5 min.** Transfer chicken to a plate. Add onions, garlic puree and peppers to the same pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.
Add cream, reserved pasta water and chicken to the pan veggies. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min.
Add tomatoes, chicken and sauce and veggies to the pot with fusilli, then stir to combine. Divide pasta between bowls.Sprinkle feta over top.
