4 days ago
Sarah Butler: A double-bill of quick and easy weeknight dinners
When time is tight and family appetites are big, having a few go-to dinner recipes that are quick, wholesome, and loved by all ages is a lifesaver.
These two dishes—tomato, spinach and basil fusilli and crispy chicken salad—tick every box for busy weeknight meals. They're both packed with flavour, made from fresh ingredients, and can be on the table in under 30 minutes.
The pasta dish is a brilliant way to sneak more veggies into your family's dinner without a fuss. It's vibrant, creamy, and comforting—plus, the sauce clings perfectly to the fusilli, making every bite a winner with kids and adults alike.
The crispy chicken salad, on the other hand, brings something light yet satisfying to the table. Crisp golden chicken, tossed with fresh greens, juicy tomatoes, and crunchy pine nuts, all topped with a sweet balsamic dressing—it's summer in a bowl.
And best of all, it can be served warm or cold, depending on what the day calls for.
Both recipes are simple enough for a midweek dinner, but special enough to serve when entertaining family or friends.
Whether you're cooking for toddlers or teens, these dishes are sure to please.
Add them to your rotation and take the stress out of mealtime—because family dinners should be delicious, not difficult.
Tomato, Spinach & Basil Fusilli
recipe by:Sarah Butler
This tomato, spinach, and basil fusilli is a fantastic family-friendly meal that's especially great for kids. Packed with simple, wholesome ingredients and full of vibrant colours, it's a fun and appealing way to get little ones excited about vegetables.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Course
Main
Cuisine
4
Ingredients 200g fusilli pasta
3 tbsp extra virgin olive oil
200g cherry tomatoes, halved
2 garlic cloves, crushed
2 tbsp tomato purée
200ml reserved pasta water
60g fresh spinach
A handful of fresh basil leaves
70g Parmesan cheese, grated (plus extra to serve)
Method
Cook the fusilli according to the package instructions. Reserve 200ml of the pasta water before draining.
In a large pan, heat the olive oil over medium heat. Add the cherry tomatoes and garlic, and cook for about 5 minutes until the tomatoes begin to soften.
Stir in the tomato purée, reserved pasta water, and spinach. Cook for another 5-8 minutes, allowing the sauce to reduce slightly.
Use the back of a spoon to gently press down on the tomatoes to release their juices.
Add the fresh basil and grated Parmesan. Stir until the cheese is melted and the sauce is well combined.
Toss the cooked fusilli into the sauce and mix until evenly coated.
Serve hot, garnished with extra basil leaves and a sprinkle of Parmesan.
Sarah's secret:
For extra richness, drizzle with a little more olive oil before serving.
To add a little heat, finish with a pinch of chili flakes.
Crispy Chicken Salad
recipe by:Sarah Butler
The perfect dish for summer family meals, it's light, fresh, and on the table in 20 minutes flat, making it ideal for busy weeknights or lazy weekend lunches in the sunshine.
Servings
4
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Course
Main
Ingredients For the chicken:
4 chicken breasts
1 tbsp plain flour
1 tbsp garlic powder
1 tbsp dried rosemary
30g butter
3 tbsp rapeseed or olive oil
For the salad:
100g rocket
100g seasonal cherry or plum tomatoes, quartered
½ red onion, very finely sliced
A handful of fresh basil leaves
30g Parmesan, grated
30g pine nuts
For the dressing:
5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Method
In a large bowl, mix the flour, garlic powder, and dried rosemary. Coat the chicken breasts thoroughly in the seasoned flour.
Heat the butter and oil in a large frying pan over medium heat. Add the chicken and cook for about 5 minutes on each side, or until golden brown, crispy on the edges and fully cooked through. Set aside to rest.
To make the dressing, add the olive oil, balsamic vinegar, and honey to a jar. Secure the lid and shake well until fully combined.
In a large bowl, lightly dress the rocket leaves with a little extra virgin olive oil.
Divide the rocket between four serving plates. Top with the tomatoes and a few slices of red onion.
Slice the cooked chicken breasts and place on top of each salad.
Drizzle each salad with the dressing, then garnish with grated Parmesan, pine nuts, and fresh basil leaves.
Sarah's secret:
For extra crunch, lightly toast the pine nuts in a dry pan before sprinkling over the salad.
This brings out their nutty flavour, and adds a delicious texture.
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