Creamy Chicken Thigh and Vegetable Fusilli

This creamy chicken thigh and vegetable fusilli dish combines tender chicken with a medley of fresh vegetables in a rich sauce made with sour cream and parmesan. The dish is elevated with a hint of garlic and a touch of birds eye chilli for warmth, while the fusilli pasta provides a satisfying texture. It's a comforting yet creative take on a classic pasta dish that's perfect for a family dinner.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 2 cups fusilli pasta
• 1 cup cauliflower florets
• 1 cup broccolini, trimmed
• 1 red onion, diced
• 1 brown onion, diced
• 3 cloves garlic, minced
• 1 spring onion, sliced
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 cup parmesan cheese, grated
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 birds eye chilli, finely chopped
• 1 stalk celery, diced
• 1 potato, peeled and diced
• 1 cup mushrooms, sliced
• Salt and pepper, to taste
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 bay leaf
• 1 tablespoon lemon juice

Instructions:

1. In a large pot, bring salted water to a boil and cook the fusilli pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add the diced brown and red onions, and sauté until translucent.
3. Add the minced garlic and birds eye chilli, cooking for another minute until fragrant.
4. Add the chicken thighs to the skillet, season with salt, pepper, oregano, and rosemary, and cook until browned on all sides and cooked through, about 7-10 minutes. Remove the chicken and slice it into bite-sized pieces.
5. In the same skillet, add the diced potato, cauliflower, broccolini, celery, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.
6. Stir in the sliced chicken, sour cream, milk, and lemon juice. Mix until well combined and heated through. Adjust seasoning with salt and pepper as needed.
7. Add the cooked fusilli to the skillet, tossing everything together gently until the pasta is well coated with the creamy sauce.
8. Serve hot, garnished with sliced spring onion and additional parmesan cheese if desired.