Disneyland Chicken Fusilli Food
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
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
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
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- Fill a large pot halfway full with water. Bring to a boil and generously season with salt. Add pasta, and cook according to package directions until al dente. Drain; set aside.
- While pasta cooks, heat oil in a large skillet over medium heat. Season chicken with salt and pepper to taste; add to hot skillet. Cook until chicken is no longer pink inside and begins to brown, 7 to 10 minutes. Keep warm; set aside.
- While pasta and chicken cook, make sauce. Add Alfredo sauce mix, heavy cream, milk, and water to a medium pot over medium-high heat. Whisk ingredients to combine, and bring to a boil, stirring frequently to prevent scalding or lumps. Once sauce boils, reduce heat to low. Add pesto and sun-dried tomatoes; stir until well combined, keep warm.
- Add pasta to bowl, top with chicken, and then generous helping of sauce. Top with grated Parmesan cheese.
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