WHEN WE HAVE PRE CHOPPED CHICKEN PLEASE CHANGE
10 grams
Panko Breadcrumbs
1 unit(s)
Leek
2 unit(s)
British Chicken Breasts
200 grams
Fusilli
(Contains: Cereals containing gluten)
80 grams
Purple Sprouting Broccoli
1 sachet(s)
Chicken Stock Powder
½ pot(s)
Poppy Seeds
100 grams
Creme Fraiche
½ unit(s)
Garlic Clove
30 grams
Sundried Tomatoes
6 grams
Basil
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1.5 tbsp
Olive Oil
200 milliliter(s)
Water for the Sauce
Once the chicken is browned, add the leek and sun-dried tomatoes. Cook for another 5 mins, then add the basil stalks and half the garlic. Cook for 1 minute more. Tip: The chicken is cooked when it is no longer pink in the middle. Meanwhile, pop the fusilli into the boiling water (you don't need the whole pack - see ingredient list for how much you need) and cook for 9 mins. Once cooked, drain the pasta and return to the pot.
Meanwhile, add the crème fraîche, chicken stock pot and water (amount specified in the ingredient list) to the leek mixture. Stir well to dissolve your stock pot, bring to a gentle simmer and cook for 5 mins until reduced slightly.
Preheat your grill to high. Once drained, pop the pasta into an ovenproof dish. Add the sauce and stir together. Mix the panko breadcrumbs, hard Italian cheese and poppy seeds in a small bowl with the oil (amount specified in the ingredient list) and black pepper. Sprinkle this over your pasta. Pop the ovenproof dish under your grill for 4-5 mins or until golden brown. Tip: Watch like a hawk to make sure it doesn't burn!
Meanwhile, wash your frying pan and put it on medium heat with a drizzle of oil. Add the purple sprouting broccoli along with a splash of water and a grind of pepper. Cook for 5-6 mins with the lid on, then add your remaining garlic and cook for a further minute util cooked through. Serve your pasta in bowls with your broccoli and basil on top. Enjoy!
Utensil
Small Saucepan