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FUSILLI VEGETABLE WITH CHICKEN AND SUN DRIED TOMATO

  • PREPARATION

    15 min

  • COOKING

    20 min

  • DIFFICULTY

    Easy

INGREDIENTS

(2 servings)

  • 200 g Grecian Living fusilli vegetable
  • 170 g chicken
  • 20 g white wine
  • 1 scallion
  • 7 sun dried tomatoes
  • olive oil
  • salt, pepper

PROCESS

  1. Boil the pasta in salted water according to the product packaging instructions.
  2. Remove the pan from the heat, drain the pasta, rinse with cold water, add some oil and mix.
  3. Cut the chicken and tomatoes in small dice and the scallion in a chiffonade.
  4. Heat a frying pan.
  5. Add the chicken and cook for 7-8 minutes.
  6. Add the scallion and sun dried tomatoes.
  7. Add the wine and cook until the alcohol is reduced.
  8. Add the pasta and shake the pan. DO NOT stir the pasta, except when it is boiling.
  9. Take off the heat and serve.

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