Sundried Tomato Chicken Pasta with Brown Rice Fusilli, Peppers & Courgette

Serving size

1 person 2 people 4 people

Ingredients

250g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
4 garlic clove
2 onion
2 pepper
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 courgette
600g diced British Free Range chicken breast
½ tsp chilli flakes
1 handful of fresh basil

Allergens

Contains: Nuts, Eggs, Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	574Kcal
	473kJ	2404kJ
Fat	3.0g	15g
of which saturates	0.7g	3.5g
Carbohydrates	12g	62g
of which sugars	2.2g	11g
Protein	9.4g	48g
Salt	0.21g	1.1g
Fibre	1.4g	7.0g

Back

High protein 5 plants Low sat fat Family-friendly

Sundried Tomato Chicken Pasta with Brown Rice Fusilli, Peppers & Courgette

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Poultry

A vibrant Mediterranean pasta the whole family will love. Starring tender free-range British chicken, pan-fried till golden. For the veg? Sweet courgette and vibrant red pepper. All tied together by a creamy sauce, infused with sharp sundried tomato paste. Brown rice fusilli soaks up all the flavour. Clean plates guaranteed.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a large saucepan, a measuring jug, a sieve & a grater

Prep the veg

Thinly slice the peppers. Finely slice the onions. Dice the courgette into 1cm chunks. Finely chop or grate the garlic. Finely grate the cheese

Fry the chicken

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 7 mins, stirring occasionally
Add the courgette, pepper and onion and cook for a further 7 mins, until the veg is soft and the chicken is cooked through

Cook the pasta

Meanwhile, bring the large saucepan filled with salted hot water to a boil
Add the fusilli and simmer for 10-11 mins, until cooked, then drain

Simmer the sauce

Add the garlic and sundried tomato paste to the chicken pan. Cook for a further minute
Stir in the cashew cream, half the cheese and 100ml water. Bring to a boil and simmer for 3-4 mins, until thickened slightly
Stir through the cooked pasta and season with salt and pepper to taste

Plate up

Pick the basil leaves from the stalks and roughly chop
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Serve the chicken pasta into bowls. Top with the basil and remaining cheese. Garnish with the chilli flakes (for those who like the heat)