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Greek-Inspired Chicken Pasta
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Greek-Inspired Chicken Pasta

Greek-Inspired Chicken Pasta

with Creamy Sauce and Feta

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 and crisp green peppers. And better yet, it will be ready to eat in no time!

Tags:
Quick
Family Friendly
Low CO2
Allergens:
Wheat
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

170 g

Fusilli

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

80 g

Tomato

200 g

Green Bell Pepper

1 tbsp

Garlic Puree

113 g

Yellow Onion

½ tbsp

Lemon-Pepper Seasoning

113 mL

Cream

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber7 g
Protein45 g
Cholesterol210 mg
Sodium820 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.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Colander
Paper Towel
Large Non-Stick Pan

Instructions

Prep
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.Cut tomato into 1/4-inch pieces.

Cook fusilli
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.

Prep chicken
3

Meanwhile, 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.

Cook chicken and veggies
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 chicken to a plate. Add onions, garlic puree and peppers to the same pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

Make sauce
5

Add cream, reserved pasta water and chicken to the pan with veggies. 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.

Finish and serve
6

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