Fusilli Pasta with Chicken, Cavolo Nero & Tomatoes

PREP: 10 minutes
COOK: 10 minutes
Chicken Pasta Square

Nutrition Info (Per Serving)

652 kcals 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


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.

Meanwhile, heat the oil from the sun dried tomato jar and fry the chicken for 5-6 minutes until golden and cooked throughout. Add the garlic, sun dried tomatoes and cherry tomatoes and fry for a further 1-2 minutes. Stir in the pasta and cavolo nero with a little of the cooking liquid and season.

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.

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