Fusilli with Chicken Breast and Spring Onions
Fusilli with chicken breast and spring onions is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g chicken breast fillet (total 2 fillets)
- Salt
- freshly ground pepper
- 3 tbsp olive oil
- 200 ml chicken stock (from the glass)
- 2 bunches spring onions
- 500 g fusilli (short, twisted pasta)
- 150 ml Heavy Cream
- 50 g passata tomato puree (from the pack)
- 1 tsp light balsamic vinegar
- a pinch sugar
Instructions
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1.
Season chicken breast fillets with salt and pepper. Heat 1 tbsp olive oil. Sear chicken fillets gently in the oil. Add chicken stock. Cover and simmer for 12-15 minutes.
-
2.
Clean, rinse, and slice spring onions into rings. Cook fusilli in plenty of boiling salted water according to package instructions until al dente. Remove chicken from the stock. Stir in cream and passata, letting everything reduce into a slightly thick sauce.
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3.
Heat remaining olive oil and quickly sauté the spring onions. Drain pasta and let it dry. Slice chicken into pieces. Season the sauce with vinegar, salt, pepper, and sugar. Toss pasta with chicken, spring onions, and sauce. Serve immediately.
