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Pan-Seared Chicken Elicoidali

Pan-Seared Chicken Elicoidali

with Asparagus and Parmesan

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Creamy pasta dishes are king in our eyes and this dish is no exception! Tender chicken in a thyme scented sauce gives us all we crave and we hope it does the same for you! Enjoy!

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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

170 g

Elicoidali Pasta

(ContainsWheat/Blé)

170 g

Asparagus

56 g

Onion, chopped

10 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

1 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

10 g

Thyme

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories724 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber6 g
Protein59 g
Cholesterol136 mg
Sodium577 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

When cooking the pasta, starch is released into the water; the starchy pasta water helps to thicken this sauce, without adding extra ingredients.

Wash and dry all produce.* Bring a large pot of salted water to a boil. Trim and discard the bottom 1-inch from the asparagus, then cut into 1-inch pieces. Strip 1 tbsp thyme leaves (double for 4 ppl) off the stems. Mince or grate the garlic.

2

Add the elicoidali to the large pot with the boiling water and cook until tender, 11-12 min.

3

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then chicken. Cook until bottom is golden, 6-7 min. Flip the chicken over. Cover and cook until chicken is cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, when the elicoidali is finished cooking, reserve 1/2 cup pasta water (double for 4 ppl), then drain. Set aside. When the chicken is finished cooking, transfer to a plate and set aside.

5

Add another drizzle of oil to the same pan, then the onion, asparagus, thyme and garlic. Cook, stirring occasionally, until the asparagus is tender-crisp, 4-5 min. Add the demi-glace, cream cheese and reserved pasta water. Stir until the cream cheese melts, 2-3 min.

6

Thinly slice the chicken. Add the chicken, elicoidali and half the Parmesan to the pan. Stir together. Season with salt and pepper. Divide the pasta between bowls and sprinkle with the remaining Parmesan.