Recipes
Tomato fusilli with herby chicken
Lemony gilled chicken cooked in a fresh tomato and basil sauce make up this flavoursome pasta dish
Lemony gilled chicken cooked in a fresh tomato and basil sauce make up this flavoursome pasta dish
(18 votes)
Cook: 35 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 428g serving contains
Energy
1952kj
467kcal
1952kj
467kcal
23%
Fat
8.1g
8.1g
Med
12%
12%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
0.17g
0.17g
Low
3%
3%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
456kj/109kcal
Typical energy values per 100g:
456kj/109kcal
Ingredients
2tbsp rapeseed oil
350g Grower's Selection Salad Tomatoes, diced
15g basil, stalks and leaves separated then chopped, plus extra leaves to garnish (optional)
Pinch dried mixed herbs
200g broccoli, cut into small florets
300g fusilli pasta
400g chicken breasts
Zest and juice 1 lemon
Method
1
Preheat the grill to medium. Line a baking tray with foil.
2
Heat 1tbsp of the oil in a large pan on a medium setting. Add the tomatoes, basil stalks and dried herbs. Bring to a simmer, add 100ml water and season with pepper. Simmer over a low heat for 10 mins, then add the broccoli and cook for another 10 mins.
3
Cook the pasta according to the pack instructions. Drain well, then stir into the tomato mixture.
4
Meanwhile, rub the chicken breasts with the rest of the oil, ½ the chopped basil leaves and the lemon zest. Put on the baking tray and grill for 6-8 minutes on each side until golden and cooked through. Set aside to rest for 5 mins.
5
Slice the chicken breasts, then drizzle with the lemon juice.
6
Divide the pasta between 4 bowls and top with the sliced chicken. Garnish with basil leaves to serve.