York chef John Richold can taste spring in the air, and you can too with this delish dish
Winter is on its way out – no really, it is – so the time is ripe for teasing your taste buds with the flavours of spring.
We like to think our chicken spirelli dish is the season on a plate.
Crunchy julienne vegetables are lightly coated with creamy cheese, mixed with succulent free-range chicken and topped with toasted pine nuts, making for a healthy but hearty lunch time dish to slowly release energy until dinner.
It’s perfect for a business lunch or a mid-shopping pit stop. And, if you require it, we can also make sure it’s gluten-free (a choice that’s available across our pasta range).
150g fusilli pasta
1 chicken breast
40g broccoli florets
4g chopped flat leaf parsley
8g toasted pine nuts
30ml olive oil
10g buffalo mozzarella
10g Monterey jack cheese
10g mature cheddar
30g grated parmesan
handful basil leaves
salt and pepper for seasoning
Here’s how you do it:
Lightly fry your chicken in a hot frying pan with a drizzle of oil.
Meanwhile, finely chop the carrots, mangetout and broccoli for crunchy julienne vegetables.
When the chicken is thoroughly cooked, slice it on an angle and set aside with the chopped vegetables.
Cook the pasta in boiling, seasoned water according to packet instructions.
While it bubbles away, toast your pine nuts in a frying pan until golden.
Grate the Monterey jack, cheddar and mozzarella and mix together.
Drain the pasta and mix with the chicken and vegetables, spoon through the three cheese mixture and grated parmesan cheese, saving a little to garnish.
Mix with fresh basil leaves and chopped flat leaf parsley, top with toasted pine nuts, season to taste and dig in.
- Chicken spirelli is part of the two-for-£13.50 lunch menu at Banyan Bar & Kitchen on Little Stonegate
- John Richold is executive chef at Arc Inspirations, which runs venues in York, Leeds and Harrogate, including Banyan York
- Read all the Banyan recipes here