tomato-fusilli-pasta-herby-chicken

Tomato fusilli with herby chicken

Lemony gilled chicken cooked in a fresh tomato and basil sauce make up this flavoursome pasta dish

, 24 January 2020

(14 votes)

Tomato fusilli with herby chicken
  • 35 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 428g serving contains
  • Energy

    1952KJ

    467KCAL

    23%
  • Fat

    8.1g

    low

    12%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    5.1g

    low

    6%
  • Salt

    0.17g

    low

    3%
1
of your 5-a-day
of your reference intake.
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
  • Preheat the grill to medium. Line a baking tray with foil.

  • 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.

  • Cook the pasta according to the pack instructions. Drain well, then stir into the tomato mixture.

  • 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.

  • Slice the chicken breasts, then drizzle with the lemon juice.

  • Divide the pasta between 4 bowls and top with the sliced chicken. Garnish with basil leaves to serve.