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250g thigh chicken filled, cut into strips

2 cups thickened cream

1 large brown onion, diced

1 red capsicum, chopped

2 spring onions, diced

1 zucchini, chopped

1 500g dry fusilli pasta

2tbs olive oil

Salt and pepper to taste


1. Pre-heat oven to 180C.

2. Boil pasta following directions on packet.

3. Heat olive oil in a large pan.

4. Gently fry all ingredients on a low heat until golden brown.

5. Add the cream and simmer until the sauce thickens.

6. Season to taste.

7. Add cooked pasta. Place the mix into an oven-proof dish.

8. Sprinkle some parmesan cheese on top and bake for 20 minutes.

Serve with a Greek salad.