Recipes

• 1 package (300 g)
  Lilydale^®Oven Roasted Carved Chicken Breast Strips
• 1 cup (250 g)
  prepared Alfredo sauce
• 2 cups (500 mL)
  fusilli, cooked
• 1 tbsp (15 mL)
  olive oil
• 1/2 cup (125 mL)
  snow peas, washed
• 10
  cherry tomatoes, washed and cut in half
• 1/2
  small red onion, peeled and sliced
• 3/4 cup (375 mL)
  fresh baby spinach, washed
• 2 tbsp (30 mL)
  Parmesan cheese, grated
• basil sprigs for garnish (optional)

1. Prepare fusilli in a large pot as per package directions. Drain and set aside.
2. Heat olive oil in a large pan, and sauté the snow peas, cherry tomatoes, and the slices of red onion for 3-4 minutes. Add the Lilydale^®Oven Roasted Carved Chicken Breast Strips and sauté for one more minute. Remove from heat and set aside.
3. In a small saucepan, heat the Alfredo sauce.
4. Place the vegetables and Lilydale^®Oven Roasted Carved Chicken Breast Strips into the pot with the fusilli. Pour in the Alfredo sauce and stir gently. Add the fresh spinach and stir gently again.
5. Divide between 4 bowls and garnish with Parmesan Cheese and basil sprigs.

To make the pasta for a larger group simply double the recipe.