Chicken And Tomato Fusilli
In this recipe, a rich and flavorful tomato and basil sauce is the star, infused with garlic, onion, and a hint of white wine and cider vinegar. Tossed with fusilli pasta, tender roast chicken, and finished with gooey buffalo mozzarella, this dish is a comforting and satisfying meal perfect for sharing with loved ones. Top with grated Parmesan and fresh rocket for a finishing touch that brings a burst of freshness to every bite.
— Constant Cookbook
Ingredients
- Ingredients:to serve 4
- Tomato and Basil Sauce;
- 2 Garlic Cloves
- 1 Onion, chopped
- 100ml White Wine
- Splash of Cider Vinegar
- 2 tins chopped tomatoes
- Pinch chilli flakes
- 1TSP each of sugar, salt and pepper
- Large Handful of Basil
- 100g Buffalo Mozzarella
- 250g Fusilli
- Handful of leftover roast chicken
- Parmesan, grated
- Rocket to garnish
Instructions
- Make sauce - fry the onion and garlic until soft, add the wine and vinegar and fry until nearly evaporated. Add the tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella.
- You can make the sauce up to a day in advance and store in fridge then reheat, or alternatively freeze for up to three months
- Cook fusilli according to instructions and drain. Add to sauce
- Stir through roast chicken and serve topped with Parmesan and rocket salad
- For more of my recipes please visit my blog http://www.jamandclottedcream.blogspot.com
Yield
Serves 4
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