Fusilli Pasta with Chicken, Cavolo Nero & Tomatoes

PREP: 10 minutes
COOK: 10 minutes
Skill Level: Easy
Chicken Pasta Square

Nutrition Info (Per Serving)

652 kcal Energy
70g Carbohydrate
54g Protein
19g (of which Sugar)
16g Fat
7g Fibre
2.3g (of which Saturated Fat)
1.5g Salt


  • 125g fusilli pasta
  • 150g shredded Cavolo Nero
  • 75g sun dried tomatoes, sliced + 1 tbsp oil
  • 2 chicken breast fillets, thinly sliced
  • 2 cloves garlic, crushed
  • 200g cherry tomatoes, halved
  • To serve: grated Parmigiano Reggiano


  1. Cook the pasta in boiling water for 7 minutes, add the cavolo nero and cook for a further 3 minutes, drain, reserving some of the cooking liquid.
  2. Meanwhile, heat the oil from the sun dried tomato jar and fry the chicken for 5-6 minutes until golden and cooked throughout.
  3. Add the garlic, sun dried tomatoes and cherry tomatoes and fry for a further 1-2 minutes.
  4. Stir in the pasta and cavolo nero with a little of the cooking liquid and season.
  5. Serve sprinkled with grated Parmigiano Reggiano.

Cooking Tips

Try using spaghetti or tagliatelle instead of the fusilli, a great way to use up leftover roast chicken.

Share this recipe