
This creamy, garlicky Mediterranean pasta is packed to the brim with flavour! Juicy tomatoes, briny olives and salty feta will have you dreaming of the Grecian coast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
310 g
Chicken Breast Tenders
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Peanuts, Mustard, Triticale, Sesame, Soy)
2 unit(s)
Cream Cheese
(Contains: Milk)
170 g
Fusilli
(Contains: Wheat, Gluten)
200 mL
Crushed Tomatoes
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Mustard, Sesame, Soy, Gluten, Crustaceans)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*


Meanwhile, drain, then roughly chop olives.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then diced chicken breast tenders. Cook, stirring often, until chicken is golden-brown and cooked through, 3-4 min.**
Season with salt and pepper.

Add cream cheese, tomatoes, reserved pasta water and Zesty Garlic Blend to the pan with chicken.
Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.


Divide pasta between bowls.
Sprinkle remaining feta over top.

If you've opted to get chicken breast tenders, pat dry with paper towels, then cut into 1-inch pieces. Cook them in the same way the recipe instructs you to cook the diced chicken.