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Greek-Inspired Chicken Pasta
with Creamy Sauce and Feta
We've taken the classic flavours of Greek cuisine and translated them into a creamy pasta dish that the whole family will love! 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
4 unit
Chicken Thighs
170 g
Fusilli
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Baby Tomatoes
200 g
Green Bell Pepper
3 unit
Garlic, cloves
113 g
Red Onion
½ tbsp
Greek Seasoning
(Contains Sulphites)
113 mL
Cream
(Contains Milk)
1 tbsp
Italian Seasoning
Not included in your delivery
2 tbsp
Oil*
0.13 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. Peel, then mince or grate garlic.
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.
While fusilli cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with 1/2 tbsp Lemon Pepper Seasoning, 1/2 tbsp Italian Seasoning (dbl both for 4 ppl), salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate. Add onions, garlic, tomatoes and peppers to the 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. 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 sauce and chicken to the pot with fusilli, then stir to combine. Divide pasta between bowls. Sprinkle feta over top.
