Sun-Dried Tomato
Basil Pesto Chicken Fusilli

A vibrant Italian-inspired pasta featuring spiral fusilli tossed in rich green pesto, tender chicken pieces, sweet-tart sun-dried tomatoes, and fresh basil.

Ingredients

• 500 g fusilli pasta
• 1 tbsp olive oil
• 400 g skinned chicken thigh meat
• 1 bulb garlic
• 2 jars basil pasta sauce
• 140 g sun-dried tomatoes
• to taste fresh basil leaves

Instructions

1. 1Boil the fusilli pasta

   

   Pour the fusilli pasta into a large pot of boiling water on a gas stove and cook until al dente according to package instructions.

   Tip: Stir the pasta immediately after adding it to the boiling water to prevent it from sticking to the bottom of the pot.
2. 2Drain the cooked pasta

   

   Pour the cooked fusilli pasta from the pot into a metal colander set over a bowl of ice water to quickly stop the cooking process and cool the pasta down.

   Tip: Cooling the pasta immediately prevents it from becoming mushy and keeps a firm texture.
3. 3Finely chop the garlic

   

   Place peeled cloves of garlic onto a green cutting board and use a knife to chop them finely into small pieces.

   Tip: Ensure the pieces are evenly sized so they cook uniformly without burning.
4. 4Cut the chicken thighs

   

   Place skinned raw chicken thigh meat onto a red cutting board and slice it into small, bite-sized pieces using a sharp knife.

   Tip: Keep the pieces uniform to ensure even cooking times in the wok.
5. 5Sauté the Chicken

   

   Heat olive oil in a large metal wok over medium heat, then add small pieces of chicken thigh meat. Cook and stir until the chicken pieces are lightly browned and sealed on all sides.

   Tip: Make sure the oil is properly heated before adding the chicken to prevent sticking.
6. 6Add chopped garlic to the chicken

   

   Pour the finely chopped garlic into the large metal wok containing the chicken and mix them together, stirring continuously with a spatula.

   Tip: Add the garlic after the chicken has started to cook slightly to prevent the garlic from burning.
7. 7Add Green Pesto Sauce

   

   Pour the green pesto sauce directly from the glass jar into the wok containing the cooked chicken and garlic. Stir well to coat the meat evenly with the aromatic herb sauce.

   Tip: Scrape out all the pesto from the jar using a spatula to get the full flavor profile.
8. 8Combine Pasta and Sauce

   

   Transfer the freshly drained fusilli pasta from the colander directly into the wok with the chicken and pesto mixture. Toss and stir everything together thoroughly until the pasta is completely coated.

   Tip: Reserve a small splash of pasta water if you need to loosen up the sauce consistency.
9. 9Mix in Sun-Dried Tomatoes

   

   Add the sun-dried tomatoes into the wok along with the combined pasta and sauce mixture. Stir gently to distribute the rich, sweet-tart tomato pieces evenly throughout the dish.

   Tip: Chop the sun-dried tomatoes into smaller pieces beforehand if you prefer more uniform bites.
10. 10Garnish with Fresh Basil

    

    Scatter fresh basil leaves over the top of the hot pasta inside the wok and stir them in gently. Allow the heat of the dish to slightly wilt the basil and release its aromatic fragrance before serving.

    Tip: Add the fresh basil right before serving so it retains its vibrant green color and fresh flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions