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Chicken & Tomato Pasta

fusilli pasta

By asdf Published: July 18, 2013

  • Yield: 2 Servings

This simple pasta dish combines strips of tender chicken breast bound in a creamy tomato sauce.


  • 150g (6oz) Juvela Gluten-Free Fusilli
  • 1tsp olive oil
  • 1 garlic clove, peeled and crushed
  • 250g (10 oz) passata or tomato pasta sauce*
  • 3tbsp virtually fat free fromage frais
  • 150g (6oz) cooked chicken breast, cut into strips
  • 75g (3oz) sunblush tomatoes(optional)
  • 1tbsp fresh basil, roughly chopped
  • Salt and freshly ground black pepper


  1. Cook the Fusilli as per instructions on pack. Drain and rinse with boiling water.
  2. Meanwhile, heat the oil in a large pan and gently fry the garlic for a couple of minutes.
  3. Add the passata and fromage frais, and stir in the chicken, sun-blush tomatoes (if using) and basil.
  4. Season well and stir in the freshly cooked pasta. Serve hot with a fresh green salad