Chicken and Baked Fusilli
in Spinach Cream Sauce- Milk
- Wheat
- Mustard
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Soy
- Milk
- Tree nuts
- Egg
- May contain traces of allergens
- Peanuts
- Triticale
Ingredients: Chicken breast • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Spinach • Yellow onion • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Chili flakes.
2 unit(s)
Chicken Breasts
1 unit(s)
Cream Cheese
()
½ cup
White Cheddar Cheese, shredded
()
1 tbsp
Garlic Puree
()
170 g
Fusilli
()
113 g
Baby Spinach
1 unit(s)
Yellow Onion
56 mL
Cream
()
6 g
Montreal Spice Blend
( )
4 g
Chili Flakes
()
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
()
0.06 tsp
Pepper*
0.13 tsp
Salt*
- Set oven to high broil.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Roughly chop spinach.
- Halve onion, then cut into 1/4-inch slices.
- Pat chicken dry with paper towels, then season with half the Montreal Spice Blend (use all for 4 servings).
- Heat a large oven-proof pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 1-2 min per side until golden.
- Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven for 5-6 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cups) pasta water.
Strain fusilli, then return to the pot, off heat.
- Heat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions, garlic puree and spinach. Cook for 2-3 min, stirring often, until spinach wilts.
- Add cream cheese and cream. Cook for 1-2 min, stirring often, until cream cheese melts.
- 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 servings, use a 9x13-inch baking dish.)
- Sprinkle pasta with cheddar. Broil in the top of the oven for 4-5 min, until cheese melts. (TIP: Keep an eye on cheese so that it doesn't burn!)
- Divide pasta between plates. Top with chicken.
- Sprinkle chili flakes over pasta, if you like.
- Flavor: Many enjoyed the dish, but some found it bland; consider adding extra seasoning to taste for a flavor boost.
- Ease of prep: Reviewers appreciated how quick and easy this meal was to prepare, with clear instructions.
- Suggestions: Cook the chicken less to avoid dryness; consider adding extra cream sauce for more moisture and flavor.
- Portions: Some found the pasta portion a bit small for two people; consider increasing the amount if you're extra hungry.
- Pairings: Adding a side salad could provide a fresh contrast to the creamy pasta dish.
