Chicken and Spinach Pasta
with Cream Cheese
Creamy, cheesy pasta, yes please!!! Drop the fusilli in boiling water, leave the juicy seasoned chicken breasts to roast, and put your feet up. Dinner will be done before you can say onomatopoeia!
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
1 unit(s)
Cream Cheese
(Contains Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
170 g
Fusilli
(Contains Wheat)
113 g
Baby Spinach
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains Milk)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tsp
Chili Flakes
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
0.06 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Add 10 cups warm water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, roughly chop spinach.
Pat chicken dry with paper towels, then season with half the Montreal Steak Spice (use all for 4 ppl). Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven until chicken is cooked through, 5-6 min.** Carefully wipe the pan clean.
While chicken broils, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
Reheat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic puree and spinach. Cook, stirring often, until spinach wilts, 2-3 min. Add cream cheese and cream. Cook, stirring often, until cream cheese melts, 1-2 min.
Add fusilli and reserved pasta water to the pan with sauce. Season with salt and pepper, then stir to combine. Remove the pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly oiled 8x8-inch baking dish here; for 4 ppl, use a 9x13-inch baking dish.) Sprinkle with cheese. Broil in the top of the oven until cheese melts, 4-5 min. (TIP: Keep an eye on cheese so that it doesn't burn!)
Divide chicken and pasta between plates. Sprinkle chili flakes over pasta, if desired.
