• 450 g fusilli by Sainsbury's
  • 1 tbsp olive oil by Sainsbury's
  • 1 onion, peeled and finely sliced
  • 1 clove garlic, peeled and crushed
  • 150 g chorizo ring by Sainsbury's, sliced into rounds
  • 250 g British chicken fillet by Sainsbury's, sliced
  • 120 ml lighter crème fraîche by Sainsbury's
  • 28 g fresh flat-leaf parsley, washed and chopped
  • juice of 1 lemon


  1. 1

    Cook the pasta in a large pan of boiling water for 12 minutes. Drain and set aside.

  2. 2

    Meanwhile, heat the oil in a large, deep frying pan. Add the onion, garlic and chorizo and fry, stirring, for 6-8 minutes until the onion and garlic are soft and golden.

  3. 3

    Add the chicken and fry for 5-10 minutes until cooked through with no pink remaining.

  4. 4

    Tip the pasta into the pan with the chicken mixture and stir in the crème fraîche and parsley. Squeeze over the lemon juice, mix together and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2989kj 714kcal 36%
  • Fat 25.7g 37%
  • Saturates 9.4g 47%
  • Sugars 5.8g 6%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 741kj/177kcal

Each serving provides

20.2g carbohydrate 0.2g fibre 9.6g protein

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