CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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
Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
ONE-POT SUPER EASY FUSILLI
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
FUSILLI WITH CHICKEN AND CHERRY TOMATOES
Making some delicious pasta for dinner is a great way of saving time, and also enjoying a wonderful meal. This pasta dish has chicken breast as its star ingredient, next to some cherry tomatoes, and a touch of heavy cream, to bring everything together in a delicious sauce!
Provided by Vlad Popa
Categories Chicken & turkey, Italian, low sodium, Main course, nut-free, Pasta & rice
Time 30m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a saucepan over medium heat, add water in it and bring it to a boil.
- Add the fusilli, a pinch of salt, and cook them according to the instructions on the package.
- Heat the oil in a saucepan over medium heat. Add the garlic and keep it on heat for 2 minutes, then remove it from the saucepan.
- Add the chicken and cook it for 10 minutes. Add the cherry tomatoes, fusilli, and heavy cream.
- Cook everything for 2 more minutes and turn off the heat.
Nutrition Facts : Calories 548 calories, Protein 26 grams, Fat 35 grams, Carbohydrate 34 grams
FUSILLI WITH CHICKEN AND PEPPERS
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
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
CHICKEN AND TOMATO FUSILLI
A great way to use up leftover roast chicken. To save time I make the tomato and basil sauce the night before so it takes just 15 minutes to get to the table. A great weekday supper!
Provided by theflat
Time 1h30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make sauce - fry the onion and garlic until soft, add the wine and vinegar and fry until nearly evaporated. Add the tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella.
- You can make the sauce up to a day in advance and store in fridge then reheat, or alternatively freeze for up to three months
- Cook fusilli according to instructions and drain. Add to sauce
- Stir through roast chicken and serve topped with Parmesan and rocket salad
- For more of my recipes please visit my blog http://www.jamandclottedcream.blogspot.com
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI
For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs, plus it combines a healthy dose of vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
- Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.
Nutrition Facts : Calories 675 calorie, Fat 24 grams, SaturatedFat 8.5 grams, Carbohydrate 65 grams
FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI
From "Best-Ever Pasta" Cookbook. This one-dish meal is delicious, combining oven-roasted tomatoes, broccoli, onions, garlic, chicken and lemon. With flavors like that, who can resist?
Provided by Tee Lee
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
- Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
- Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
- Drain and set aside.
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
- Add the onion, thyme, chicken and season with salt.
- Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
- Add the garlic and cook for 1 minute more, stirring frequently.
- Remove from the heat, stir in lemon juice and season with pepper.
- Set aside and keep warm.
- Cook the fusilli accoring to the directions on the package.
- Drain and place in a large bowl.
- Toss the pasta with the remaining oil.
- Stir the broccoli and chicken mixture into the pasta.
- Add the tomatoes and stir gently to blend.
- Serve immediately.
Nutrition Facts : Calories 801.8, Fat 25.7, SaturatedFat 3.9, Cholesterol 72.6, Sodium 464.8, Carbohydrate 99.9, Fiber 6.3, Sugar 8.5, Protein 43.7
CREAMY CHICKEN FUSILLI
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
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
QUICK AND EASY CHICKEN AND TOMATO PASTA
This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.
Provided by Tiffany 9921
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
- Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g
CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI
Make and share this Cpk Broccoli and Sun-Dried Tomato Fusilli recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 20m
Yield 1/4-1/4 of recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta until.
- al dente, 8 to 10 minutes.
- Heat olive oil in a large non−stick frying pan over high heat.
- Add salt and garlic; when the garlic just begins to brown, add.
- thyme and sun−dried tomatoes. Toss and add broccoli.
- When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
- Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
- Serve in warm bowls with a fresh dusting of parmesan cheese.
Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3
SOUTHWEST FUSILLI WITH TOMATOES, GARLIC AND CHILIES
Categories Garlic Pasta Tomato Vegetable Appetizer Father's Day Summer Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare tomatoes:
- Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
- Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
- Make fresh tomato sauce:
- Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Make pasta:
- Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.
DISNEYLAND CHICKEN FUSILLI
Make and share this Disneyland Chicken Fusilli recipe from Food.com.
Provided by Kace83
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 988.2, Fat 45.8, SaturatedFat 20.8, Cholesterol 169.7, Sodium 494.4, Carbohydrate 94.4, Fiber 4.5, Sugar 8.1, Protein 48.3
FUSILLI WITH CHICKEN, SUN-DRIED TOMATOES AND ASPARAGUS ALFREDO
A creamy sundried alfredo pasta that is delicious and so easy to make. This is great for after work. Dinner in 1/2 hour. Serve with salad and you're all set.
Provided by DianeNJ
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First cook pasta till al dente and keep hot.
- While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
- In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
- Serve with parmesan cheese.
Nutrition Facts : Calories 536.4, Fat 5.2, SaturatedFat 1, Cholesterol 29.8, Sodium 85, Carbohydrate 93.3, Fiber 6.8, Sugar 3.6, Protein 29.3
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