Italian-Spiced Chicken
with Creamy Sun-Dried Tomato Fusilli
Cooking time
15 minutes
Servings
2/4
Calories
950 /serving
So many good moments start with juicy seared chicken. For quick and easy weekday cheer, it's zhuzhed up with peppery Italian spices and an addictive mix of sun-dried tomato pesto and heavy cream. Stepping in for accompaniment is a zingy Italian-dressed salad.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 100g Radishes
- 225g Fusilli
- 45ml Cold-pressed Italian vinaigrette
- 60ml Heavy cream
- 10.5g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)
Contains: Cashews • Milk • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
40 g
Saturated Fat
10 g
Sodium
950 mg
Total Carb
99 g
Sugars
8 g
Protein
50 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a large bowl, combine the radishes, baby greens, vinaigrette and S&P.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Combine the pasta
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the pesto, cream and ½ the reserved cooking water. Cook, stirring often, 1 to 2 min., until thickened.
- Add the pasta; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta and salad between your plates.
- Top the pasta with the chicken (slice beforehand if desired). Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
