Sometimes there’s nothing than cooking a quick 10-minute dish after a busy and long day. For those who want to slave over the oven then this pasta recipe is perfect.
The dish serves two people and is great for sharing with a partner, or a flatmate or eating the next day as leftovers.
This quick 10-minute chicken, cherry tomato and mozzarella fusilli is super simple to make.
Meal subscription box Gousto has come up with the recipe and is the ultimate comfort food.
The pasta dish only takes seven steps to make and doesn’t require many ingredients.
Method:
Firstly, boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat.
Add the diced chicken with a generous pinch of salt and pepper and cook for two minutes or until browned.
Meanwhile, add the quick-cook fusilli to a pot with plenty of boiled water with a large pinch of salt and bring to a boil over high heat.
Cook the fusilli for just two to three minutes (it will keep cooking in the sauce later.) Once done, drain the fusilli, reserving a cup of the starchy pasta water.
Once the chicken is starting to brown, add the roasted garlic paste, tomato paste, cherry tomatoes and dried oregano and cook for one to two minutes further or until fragrant and the tomatoes are starting to break down.
Add 100ml of the reserved starchy pasta water to the pan crumble in 1/2 chicken stock cube and cook for one to two minutes further or until the chicken is cooked through. This is your tomato and garlic sauce.
Just make sure to cook the chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Add the drained fusilli to the tomato and garlic sauce and stir to combine. Once the chicken is cooked through, remove the pan from the heat.
Roughly tear the mozzarella into bite-sized pieces and stir half through the fusilli (keep the rest aside for serving!) This is your chicken, cherry tomato & mozzarella fusilli.
Set the chicken, cherry tomato and mozzarella fusilli in the centre of the table, ready to share. Strip the basil leaves off their stalks and tear them roughly.
Top the fusilli with the torn basil leaves and the remaining mozzarella and let everyone dig in.
