Ingredients

The following ingredients have 4 Servings
  • 12 oz fusilli ( 350 g, Note 1)
  • 1 tablespoon olive oil
  • 1 lb chicken breast (450 g, Note 2)
  • 5 green onions (scallions)
  • 7 oz feta cheese (200 g)
  • ¾ cup single cream (or heavy) (Note 3)
  • 1 small bunch of chives (about 3 tablespoons chopped)
  • fine sea salt and black pepper

Instruction

  • Cook pasta: Bring a large pot of water to a boil, add salt generously, and cook the pasta according to the package's instructions. Drain.
  • Chicken: While the pasta cooks, cut the chicken into small cubes. Heat the oil in a large pan and cook the chicken cubes, often stirring, until golden on all sides. Depending on their size, it should take 4-5 minutes.
  • Onions: In the meantime, slice the green onions. Add them to the pan and cook for two more minutes, stirring occasionally.
  • Check that the chicken pieces are cooked through, cut one in the middle, the meat should be white, not pink.
  • Add single cream, cube or crumble the cheese over the ingredients in the pan and stir to combine. Stir gently on very low heat for about 2 minutes until the cheese melts and the mixture thickens slightly.
  • Add most of the chives and freshly ground black pepper, stir.
  • Combine with the drained pasta. Do that either directly in the pan (if the pan is large enough) or in the pot you’ve just used for cooking the pasta.
  • Adjust the taste with salt and pepper.
  • Sprinkle with the remaining chives before serving.