10-Min Chicken, Cherry Tomato & Mozzarella Fusilli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Add the diced chicken with a generous pinch of salt and pepper and cook for 2 min 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 the boil over a high heat

Cook the fusilli for just 2-3 min (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 1-2 min further or until fragrant and the tomatoes are starting to break down

Add 100ml [150ml] of the reserved starchy pasta water to the pan and crumble in 1/2 [1] Knorr chicken stock cube and cook for 1-2 min further or until the chicken is cooked through – this is your tomato & garlic sauce

Note: please ensure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Add the drained fusilli to the tomato & garlic sauce and stir to combine

Once the chicken is cooked through (no pink meat!), 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