A fab quick family friendly dinner! Feels naughty but it’s not 🙌🙌
525 calories per portion (recipes serves 4)
P: 51g C: 64g F: 9g
Ingredients
450g raw chicken breast cut into chunks
80g Red onion (medium) diced
3 x crushed garlic cloves
650g of COOKED Fusili pasta (approx 250g dried weight) I weigh once cooked.
300g passata
60g finely sliced sundried tomatoes
1 x two chilli flakes (optional)
2 x tsp dried basil
1 x tsp dried parsley
2 x tsp smoked paprika
1 x less salt chicken stock cube (crushed- no need to add water)
Some pasta water
100g lightest philidelphia
50g grated padona (Asda- powdered Parmesan)
Method
In a large frying pan using 1 kcal spray sautee your red onion for 5-8 mins on a low heat.
Then add crushed garlic and lightly fry for a few mins.
Increase the heat and add your chicken chunks (brown them) and then reduce the heat.
At this point put your pasta on to boil.
To the chicken (once browned and sealed) add your passatta, sundried tomatoes, herbs, paprika, chilli flakes and crushed stick cube. And simmer for 10 mins.
Next add your cream cheese and Parmesan.
Before draining pasta I add a little bit of the pasta water to the sauce mix.
Drain pasta. Weight out 650g of cooked fusilli pasta and mix into the chicken and sauce!
And serve!
I served with veggies. It would be lovely with a side salad too!
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