Chicken Sorrentino Fusilli Recipe 485 Food

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

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.

ITALIAN CHICKEN SORRENTINO

Steps:

• Preheat oven to 425 degrees.
• Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
• On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

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 BROCCOLI RABE

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 SORRENTINO

Steps:

• Preheat oven to 400 degrees F.
• Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
• Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
• Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

CHICKEN SORRENTINO FUSILLI RECIPE - (4.8/5)

Steps:

• Preheat oven to 350° fahrenheit. 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 sauce pot, 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. 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 crumbs. 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, approximately 10 minutes. You can brown the cheese with a quick turn under the broiler, if desired. Top with remaining sauce and fresh basil

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.

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.

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.