From cupboard to plate in 30 mins, this warming, tasty chicken pasta dish is sure to be a firm favourite this winter. Curated by @modernfoodstories using our gluten free ZENB Fusilli.

• 2 skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp extra virgin olive oil
• 200g ZENB Fusilli pasta
• 150g cherry tomatoes, halved
• 2 small garlic cloves, minced
• 1/2 tbsp vincotto, sherry wine or white wine (optional but makes the dish!)
• 50g cooked chorizo, sliced
• 1/2 red chili thinly sliced, or to taste
• 80g fresh spinach
• 2 tbsp parsley or basil, chopped
• Optional vegan or dairy parmesan

INSTRUCTIONS

Bash the chicken breasts with a rolling pin to flatten slightly. Season the chicken with salt and pepper on both sides and rub with 1/2 tbsp of olive oil.

Heat a griddle pan or frying pan and brush with olive oil to prevent sticking. Once hot, add the chicken and cook for approx. 4 minutes on each side or until cooked through. Set aside.

Meanwhile, cook the pasta as per the packet instructions adding a little olive oil to prevent sticking and optional salt. Drain.

Meanwhile, heat 1 tbsp of olive oil in a non-stick pan. Add the tomatoes, garlic, vincotto, sherry wine or white wine, chorizo and chili and toss over a low heat for 2 minutes until the chorizo releases its oil and goes slight crisp. 

Add the pasta to the pan and spinach and warm through until the spinach wilts, about 1 minute.