Chicken & Spinach Fusilli

Golden chicken, wilted spinach, and melted mozzarella tossed with fusilli — an easy crowd-pleaser that's on the table in 25 minutes.

Instructions

1. Cook the fusilli until al dente. Reserve 150 ml pasta water before draining.
2. Cook the chicken: Cut the chicken breast into bite-sized pieces, season generously, and fry in olive oil over medium-high heat for 5–6 minutes until golden and cooked through. Remove and set aside.
3. Wilt the spinach: In the same pan with a little more olive oil, add the spinach and cook for 1–2 minutes until wilted. Season with salt and pepper.
4. Combine: Return the chicken to the pan. Add the drained fusilli and a splash of pasta water. Toss over medium heat for 1 minute.
5. Add the mozzarella: Tear the mozzarella into chunks and add to the pan off the heat. Stir gently — it should melt slightly but still be a little stretchy.
6. Serve immediately while the mozzarella is still soft.