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Easy prep

Sun-Dried Tomato Chicken & Fusilli

with Crunchy Rainbow Side Salad

Cooking time

20 minutes

Servings

4

Calories

1020 /serving

Many good moments in life start with juicy seared chicken. Like this one: make this weekday meal an occasion by zhuzhing up both your protein and your side (fun fusilli spirals) with an addictively creamy sun-dried tomato sauce. For greens, let’s make a colour-packed little salad mixing baby spinach, crunchy red cabbage and spiralized carrots (other fun spirals!), tossed in a tangy balsamic vinaigrette.

We will send you:

  • 4 Chicken breasts
  • 120g Baby spinach
  • 200g Shredded red cabbage
  • 30ml Minced garlic
  • 100g Spiralized carrots
  • 30ml Balsamic vinegar
  • 120ml Sun-dried tomato pesto
  • 450g Fusilli
  • 180ml Heavy cream
  • 14g Sun-dried tomato chicken spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)

Contains: Milk, Mustard, Sulphites, Almonds, Wheat

You will need:

Large pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
43 g
Saturated Fat
14 g
Sodium
780 mg
Total Carbs
101 g
Sugars
8 g
Protein
58 g
Fibres
7 g
Preparation
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Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta to the boiling water. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the chicken
While the pasta cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the chicken cooks, in a large bowl, combine the balsamic vinegar and 6 tbsp olive oil; season with S&P to taste. Add the cabbage, spinach and carrots; toss well.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sun-dried tomato pesto, heavy cream and 2 tbsp water. Cook, stirring frequently, 1 to 2 minutes, until thickened. Add the pasta and cooked chicken to the pan and stir gently to coat. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Season with S&P to taste.
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Plate your dish
Divide the pasta between your bowls. Top with the chicken (slice against the grain beforehand if you wish). Serve with the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.