Fusilli With Chicken And Peppers Recipes

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FUSILLI WITH CHICKEN AND BROCCOLI RABE



Fusilli with Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon kosher salt, divided, plus more for the pasta water
1/2 pound (8 ounces) fusilli pasta
1 bunch broccoli rabe, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 shallot, sliced
1/2 teaspoon red pepper flakes, optional
Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
  • Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

FUSILLI WITH CHICKEN AND PEPPERS



Fusilli with Chicken and Peppers image

Served chilled or warm, this simple pasta dish will satisfy the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
3/4 pound fusilli or other short, twisted pasta
4 teaspoons extra-virgin olive oil, plus more for drizzling
1 pound chicken cutlets
3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
1 medium red onion, cut into 8 wedges
2 tablespoons roughly chopped fresh parsley

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.

Nutrition Facts : Calories 528 g, Fat 10 g, Fiber 5 g, Protein 37 g, SaturatedFat 2 g

CREAMY CHICKEN FUSILLI



Creamy Chicken Fusilli image

Make and share this Creamy Chicken Fusilli recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups fusilli
3 tablespoons butter or 3 tablespoons margarine
2 -3 chicken breasts, cut in 1 in. pieces
1 small onion, sliced
2 garlic cloves, minced
red pepper, cut in strips
frozen green pea
1 1/2 lbs cream cheese, softened
1/2 cup chicken broth
2 -4 tablespoons dry white wine or 2 -4 tablespoons apple juice
2 teaspoons dried basil
salt and pepper
1 -2 cup grated mozzarella cheese or 1 -2 cup cheddar cheese

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.

Nutrition Facts : Calories 900, Fat 81.1, SaturatedFat 48.5, Cholesterol 278.5, Sodium 882.7, Carbohydrate 7.9, Fiber 0.4, Sugar 1.6, Protein 35.2

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