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Creamy Chicken Fusilli

Creamy Chicken Fusilli

with Broccoli and Parmesan
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
750 kcal
Protein
: 
58g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Tree nuts
  • Mustard
  • Peanuts
  • Sesame
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

170 g

Fusilli

(Contains: Wheat)

1 unit(s)

Cream Cheese

(Contains: Milk)

113 g

Sugar Snap Peas

1 unit(s)

Yellow Onion

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 tbsp

Garlic Spread

(Contains: Soy May be present: Sulphites, Milk)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Sulphites, Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy)

Calories750 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber6 g
Protein58 g
Cholesterol150 mg
Sodium910 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Measuring Cups
•Paper Towel
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

1
  • Bring a large pot of salted water to a boil.
  • Wash and dry all produce. 
  • To the boiling water, add fusilli. Cook for 12-14 min, until tender but still firm to the bite.
  • Reserve 3/4 cup (1 1/2 cups) pasta water.
  • Strain penne, then return to the pot, off heat.
2
  • Meanwhile, peel then chop onion in to 1/4 inch pieces. 
  • Trim snap peas.
  • Pat chicken dry with paper towels.
  • Season chicken with salt and pepper.
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) garlic spread, then chicken. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Sear for 2-3 mins,then add snap peas** 
  • Cook for another 3-4 mins until chicken is golden and cooked through and snap peas are tender-crisp.
  • Remove the pan from the heat, then transfer chicken and snap peas to a plate and cover to keep warm.
4
  • Heat the same pan and remaining 1 tbsp (2 tbsp) garlic spread over medium.
  • When garlic spread is melted, add onion and Cream Sauce Spice Blend. Cook for 30 sec-1 min, stirring constantly, until onions are tender and Cream Spice Blend is toasted.*
  • Add reserved pasta water, cream cheese and half of the Parmesan cheese, then stir to combine.
  • Cook for 1-2 min, stirring often, until cream cheese is melted and sauce reduces slightly. Season with salt and pepper.
5
  • To the pan with sauce, add fusilli, chicken and snap peas.  Stir until warmed through 1-2 mins. (NOTE: For 4 servings, add sauce, chicken and snap peas to the pot with fusilli, then stir to combine.)
  • Divide pasta between plates.
  • Top with remaining Parmesan cheese. 
Meal right image

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