Chicken Fusilli Toss Recipes

CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN

Steps:

• Cook fusilli according to package directions.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
• Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
• Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

FUSILLI WITH CHICKEN AND PEPPERS

Steps:

• In a large pot of boiling salted water, cook pastaaccording to package instructions. Reserve1/2 cup pasta water. Drain pasta and return to pot.
• Meanwhile, in a large skillet, heat 2 teaspoons oilover medium-high. Pat chicken dry with papertowels and season with salt and pepper. Cook chickenuntil golden and cooked through, about 2 minutesper side, flipping once. Transfer to a plate and let rest5 minutes. With two forks, shred chicken.
• Wipe out skillet and heat 2 teaspoons oil overmedium-high. Add bell peppers and onion, seasonwith salt and pepper, and cook, stirring occasionally,until vegetables are lightly browned and softened,about 15 minutes. Stir in parsley. Add vegetables andchicken to pasta. Toss, adding enough pastawater to coat pasta, and season with salt and pepper.To serve, drizzle with oil.

CHICKEN SORRENTINO FUSILLI

Steps:

• Preheat oven to 350 degrees.
• Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
• In a small saucepot, heat the tomato sauce and warm through.
• Peel the eggplant and slice across the width into 1/4 inch rounds. You will only need four pieces for this recipe. I used the larger, center slices. Place the breadcrumbs and the flour each in two shallow plates.
• Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs.
• Heat a large (12") skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
• Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside.
• In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella.
• Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.

DISNEYLAND CHICKEN FUSILLI

Steps:

• All three steps should be done simulatneously on the oven:.
• Prepare the alfredo sauce according to package directions, using the cream, milk, and water in place of any liquid called for. Mix in pesto sauce, keep warm.
• Bring water to a boil, add fuscilli pasta, cook until al dente and drain well.
• While water is boiling, heat olive oil in skillet; sautee chicken until cooked through. Add sun dried tomato crumbles.
• Mix chicken and tomatoes with alfredo sauce, serve over pasta and top with cheese.

CREAMY CHICKEN FUSILLI

Steps:

• Set oven to 350°F.
• Grease a medium size casserole dish.
• Cook the pasta in boiling water until just al dente; drain and set aside.
• In a skillet heat butter over medium heat.
• Add in chicken, onion and garlic; cook for about 4 minutes or until the chicken is lightly browned.
• Add in red bell pepper and peas; cook stirring occasionally or until veggies are just crisp-tender.
• Mix in cream cheese, broth, wine, basil, seasoned salt and pepper; cook stirring until the cream cheese has melted.
• Toss in the cooked pasta.
• Transfer to baking dish.
• Bake for about 25-30 minutes or until hot and bubble.
• Sprinkle with grated cheese and return to oven to melted.

CHICKEN FUSILLI TOSS

Steps:

• Take out a large pot and cook pasta according to directions.
• Meanwhile, In a wok or a skillet, heat oil and saute chicken with capsicum, onions and raisins for 3-5 minutes, until chicken is done.
• Add ginger, garlic, and pine nuts and cayenne and toss.
• Add soy sauce and lime juice, and remove from heat.
• Drain your pasta; do not rinse it!
• Put pasta in a large bowl and pour chicken mixture over pasta and lightly toss.
• Add salt and pepper to taste and serve immediately!
• Add more soy sauce and more cayenne to your tastes (I use a lot more cayenne!).
• ENJOY!