This tasty chicken fusilli will fast become a firm favourite in your household. Extra fast, in fact, as you'll be able to get it on the table in just 10 minutes! You'll make your own tomato and garlic sauce with juicy cherry tomatoes and then stir in fresh basil and creamy mozzarella. Simple and moreishly good.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||4.5 g|
|Protein||14.2 g||50.8 g|
|Salt||0.87 g||3.13 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Add the diced chicken with a generous pinch of salt and pepper and cook for 2 min or until browned
Meanwhile, add the quick cook fusilli to a pot with plenty of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the fusilli for just 2-3 min (it will keep cooking in the sauce later!)
Once done, drain the fusilli, reserving a cup of the starchy pasta water
Once the chicken is starting to brown, add the roasted garlic paste, tomato paste, cherry tomatoes and dried oregano and cook for 1-2 min further or until fragrant and the tomatoes are starting to break down
Add 100ml [150ml] of the reserved starchy pasta water to the pan and crumble in 1/2  Knorr chicken stock cube and cook for 1-2 min further or until the chicken is cooked through – this is your tomato & garlic sauce
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Add the drained fusilli to the tomato & garlic sauce and stir to combine
Once the chicken is cooked through (no pink meat!), remove the pan from the heat
Roughly tear the mozzarella into bite-sized pieces and stir half through the fusilli (keep the rest aside for serving!)
This is your chicken, cherry tomato & mozzarella fusilli
Set the chicken, cherry tomato & mozzarella fusilli in the centre of the table, ready to share
Strip the basil leaves off their stalks and tear them roughly
Top the fusilli with the torn basil leaves and the remaining mozzarella and let everyone dig in