Pesto chicken and spinach fusilli

Ingredients

• Goat cheese

  Soft type

  50g

• Spinach

  Raw

  1 cup or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Parmesan cheese

  Hard

  35g

• Fusilli

  Tesco

  200g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  45g

Directions

1. STEP 1 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. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins) STEP 2 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 Once hot, add the diced chicken with a generous pinch of salt and pepper and cook for 3-4 min or until browned. STEP 3 Meanwhile, add the quick cook fusilli to a pot with plenty of boiled water and a large pinch of salt, then 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. STEP 4 Once the chicken has browned, add the spinach to the pan and cook for 1 min or until starting to wilt. STEP 5 Add the soft cheese and classic basil nut pesto to the pan with a splash of the starchy cooking water (approx. 75ml [150ml for two]) STEP 6 Add the drained fusilli to the pan and cook for 1-2 min further or until the chicken is cooked through (no pink meat!) and the pasta is cooked with a slight bite. STEP 7 Remove the pan from the heat and stir half the grated Italian hard cheese through the pasta and season with a pinch of salt and pepper – this is your creamy pesto chicken & spinach fusilli. STEP 8 Set the creamy pesto chicken & spinach fusilli in the centre of the table, ready to share. Top with the remaining grated Italian hard cheese and let everyone dig in.

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