Kid-Pleasing Pulled Chicken Pasta
with Broccoli & Tender-Crisp Green Beans
Cooking time
25 minutes
Servings
4
Calories
700 /serving
Pasta is a crowd pleaser par excellence—especially when that crowd includes kids and their parents. This rewarding recipe doubles down on veggies with lots of meaty mouthfuls in between. You’ll shred golden-seared chicken thighs for finely textured bites, tossed with broccoli florets and fusilli spirals enrobed in cream. Sauté green beans with a touch of garlic in the pan, just long enough that little teeth can still get hold of the crispness.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 200g Broccoli florets
- 400g Green beans
- 3 Garlic cloves
- 340g Fusilli
- 90ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
8 g
Sodium
600 mg
Total Carb
80 g
Sugars
8 g
Protein
49 g
Fibre
8 g
Preparation
Cook & shred the chicken
Bring a large pot of salted water to a boil. Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a bowl and reserve the pan. Using two forks, shred the chicken.
Boil the pasta & broccoli
Meanwhile, halve the broccoli if large. Add the pasta to the pot of boiling water; stir gently to separate. Boil, adding the broccoli halfway, 10 to 12 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Cook the green beans
Meanwhile, mince the garlic. Remove the stem ends of the green beans; halve crosswise. In the reserved pan, heat a drizzle of oil on medium-high. Add the green beans and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender. Transfer to a plate and keep warm.
Make the sauce
Meanwhile, in the reserved pot, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, remaining spices and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer.
Combine the pasta
To the pot of sauce, add the chicken, pasta and broccoli. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Serve the green beans on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
