This one-pan wonder is a quick and easy midweek dinner.
Prep Time : 0:07 | Cook Time : 0:10 | Total Time : 0:17 | Serving : 4 person.
Ingredients
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300g dried fusilli pasta
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1 tablespoon extra virgin olive oil
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3 garlic cloves, crushed
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75g baby spinach
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2 smoked Lilydale Free Range Chicken Breasts, thinly sliced
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1/2 cup semi-dried tomato strips
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150g basil pesto, cashew and pecorino dip
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250g smooth ricotta
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1/2 cup small fresh basil leaves
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1/2 cup finely grated parmesan
Method
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Step 1
Cook pasta following packet directions, until tender. Drain, reserving 1/2 cup cooking water.
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Step 2
Preheat grill on medium-high.
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Step 3
Meanwhile, heat oil in a large, ovenproof frying pan over medium-high heat. Add garlic and spinach. Cook, stirring, for 1 minute or until spinach is just wilted.
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Step 4
Add pasta, reserved cooking water, chicken, tomato, dip, ricotta and 1/2 the basil. Toss gently to combine. Sprinkle parmesan over pasta mixture. Place frying pan under grill for 2 minutes or until browned. Serve pasta sprinkled with remaining basil.