Roast Chicken Fusilli with Garlic Cream Sauce

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Monday, what’s up. Be kind to us, please.

Friends! How’s your week been? Good? Good. September in our part of the world is in full swing. Trees are starting to change, the mornings are getting a little chilly, and pumpkins are rocking the market. This time of year is, in my opinion, perfect, though. Summer produce is still killing it at the market.

The next few weeks for me are all about squash, pumpkins, apples, apple cider, and all things cinnamon. Few things better then fall flavours!!

Last week, I spent several days in beautiful Cape Breton, Nova Scotia with Taste of Nova Scotia. Honestly, it’s one of the most amazing place I’ve visited. Breathtakingly beautiful. We enjoyed a tour of several distilleries and breweries, ate like kings, and hiked the Skyline Trail. The image below is my friend Doug, taking in the view, and getting lost ‘Where’s Waldo’ style among the cliffs and the ocean.

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I was honestly blown away. The fact that this island, about 4 hours drive from my front door, could be so amazing, and yet I hadn’t taken the time to really soak in all that it has to offer. Travelling the world like I have been fortunate to do over the past few years, I’ve seen & done some incredible things. But sometimes it’s really important to take a long, relaxing look in your backyard. With your tourist goggles on. No need for a passport.

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This recipe is all about comfort. Feel good, fall friendly food. Quick, easy, and entirely delicious.

Roast Chicken Fusilli Garlic Cream Sauce

Serves 4 – 6

For the chicken;

2 boneless, skinless chicken breasts

1 teaspoon lemon zest

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon cayenne

2 tablespoons olive oil

For the pasta;

500 grams fusilli pasta

1 1/2 cups heavy cream

1/2 cup parmesan cheese

2 tablespoons lemon juice

1 tablespoon butter

4 cloves of garlic, minced

1/2 cup red onion, finely diced

2 cups spinach

1/2 teaspoon fresh cracked pepper

1/4 cup fresh basil, finely sliced

Preheat you oven to 425 degrees.

Place your chicken breast in a bowl, and drizzle over your olive oil. In a small dish, mix together your salt, pepper, oregano, basil, cayenne, and lemon zest. Pour the spices over your chicken and give them a massage to get them well coated.

Heat an oven safe pan over medium high. When hot, add your chicken to the pan, and sear both sides for 1 minute each. Transfer the pan to the oven, and roast for 12 minutes.

While the chicken is cooking, bring a large saucepan filled with salted water to a boil. When the water comes to a boil, cook your pasta al dente, according to package instructions. Drain and set aside.

When the chicken is done, transfer to a plate, and place the pan back on the stove top. Heat the pan over medium (do not clean your pan). Drop in 1 tablespoon of butter. When the butter has melted, add your garlic and red onions to the pan, and cook for 2 – 3 minutes, stirring constantly. Pour in your cream, lemon juice, and cheese, and bring to a simmer. When the cream begins to thicken (about 3 minutes), stir in your spinach and pepper, and remove from the heat. Slice your chicken into strips, and add to the sauce. Pour your sauce over the cooked pasta, and toss together.

Serve, and top with your diced basil.

Eat Delicious.

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7 Comments

  1. This post is gorgeous! The food and the view!

    Like

  2. Katie Kuykendall says:

    Well, aren’t you nice to post this for us. This looks lovely, and it will grace our plates very soon.

    Like

  3. Dorothy says:

    Can you please clarify the chicken breast ingredient. Are these whole or half breasts? Are they bone in or boneless? Skin on or skinless? Thanks!

    Like

  4. Hi Dennis, I’m a big fan! I’m planning to make this recipe tonight please look out for it on my instagram page @suitstoaprons!! I will definitely be giving you a big shoutout!

    Like

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