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Greek-Inspired Chicken Pasta

Greek-Inspired Chicken Pasta

with Creamy Sauce and Feta

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We've taken the classic flavours of Greek cuisine and translated them into a creamy fusilli that the whole family will love – packed with juicy tomatoes, crisp green peppers and red onion. And better yet, it will be ready to eat in no time!

Tags:QuickFamily Friendly
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

170 g

Fusilli

(ContainsWheat/Blé)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

113 g

Baby Tomatoes

200 g

Green Bell Pepper

1 tbsp

Garlic Puree

113 g

Red Onion

½ tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

113 mL

Cream

(ContainsMilk/Lait)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber8 g
Protein45 g
Cholesterol210 mg
Sodium820 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Colander
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces.

2

Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

3

While fusilli cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with Dill-Garlic Spice Blend, 1/2 tbsp Lemon Pepper Seasoning (dbl for 4 ppl), salt and pepper.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate. Add onions, garlic puree, tomatoes and peppers to the same pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

5

Add cream, reserved pasta water and chicken to the pan. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min.

6

Add sauce, chicken and veggies to the pot with fusilli, then stir to combine. Divide pasta between bowls. Sprinkle feta over top.