Chicken and caramelised onion fusilli


I am so stoked that Julianne Moore received the Academy Award for Best Leading Actress! Fifth time lucky! I haven’t seen Still Alice, but Ms Moore has been brilliant throughout her entire acting career (also, I have never seen anybody cry so passionately in a film the way she can).  High five Julianne and congrats to all the other Oscar winners!

If there was a food Oscar to be given away today, I would award it to this chicken and caramelised onion fusilli. The dish is well-rounded with the slightly salty chicken, sweet onions and fusilli covered in the creamiest cottage cheese sauce. Although it is packed with carbs, this comforting dinner is quite light and perfect for summer – it comes together really fast.




250 g fusilli

4 chicken breasts, deboned

1 teaspoon thyme

3 onions, sliced

2 tablespoons brown sugar

1 tablespoon balsamic vinegar

3 tablespoons cottage cheese

2 tablespoons flour

2 tablespoons butter

400 ml milk


1. Cook the fusilli in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.

2. Fry the onions in a splash of olive oil over a medium heat. Once the onions turn translucent, add the brown sugar and balsamic vinegar. Fry for another 5 minutes until the onions become sticky, remove from the heat and set aside.

3. Fry the chicken in the same pan with an extra drop of olive oil. When it starts to brown, add the thyme and sauté until cooked.

4. In a saucepan, mix the butter and flour into a paste over a medium heat.  Gradually add milk while continuously stirring. Beware of lumps.

5. When the sauce is thick and starts boiling, add the cottage cheese and mix with the pasta. Add the chicken and onions.

6. Serve hot and be sure to leave a bowl for the following day – it’s even better after standing for a while.


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