FUSILLI WITH BROCCOLI AND CHICKEN
Serve four food groups in one delicious dish: corkscrew pasta, broccoli, chicken, and a sprinkling of Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.
- Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
- Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.
CREAMY FUSILLI WITH CHICKEN AND BROCCOLI FROM STEFANO FAITA
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Generously salt water. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender. Drain, reserving some of the pasta water. Meanwhile, add olive oil to large skillet over medium heat. When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes. Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes. Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes. Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss. Serve sprinkled with a bit of cheese, if you like. This recipe is courtesy of Tablée des chefs.
FUSILLI WITH GARLICKY BROCCOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
- Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
- Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.
FUSILLI WITH BROCCOLINI AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
- Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.
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 WITH BROCCOLI AND ANCHOVIES
This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.
Provided by Martha Rose Shulman
Categories quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
- Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
- Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
- Bring water in pot back to a boil and add fusilli.
- While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
- Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
- Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
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, BROCCOLI AND FUSILLI PASTA
I found this recipe some years ago and it is one of my favorites. It is a dish that the whole family will love and it is healthy and quick after a long day.
Provided by BakingGuru
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta.
- Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes.
- Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.
Nutrition Facts : Calories 591.4, Fat 28.3, SaturatedFat 12.3, Cholesterol 95.9, Sodium 224.7, Carbohydrate 49.4, Fiber 1.9, Sugar 1.6, Protein 28.4
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.
FUSILLI WITH SHIITAKE MUSHROOMS BROCCOLI RABE AND PROSCIUTTO SAUCE
Steps:
- First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. To your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired.
CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE
Provided by Nicholas Puniello
Categories Milk/Cream Chicken Garlic Pasta Sauté Kid-Friendly High Fiber Broccoli Bon Appétit Boston Massachusetts Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
- Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
FUSILLI & BROCCOLI
Found this in a magazine.Cut out most of the oil it called for as it really didn't need that much. Great main entree. Or a great side dish with chicken or seafood.
Provided by Katha
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pasta according to package directions.
- In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned.
- add broth keep warm.
- Add broccoli to pasta water the last 2-3 minutes.
- Drain pasta& broccoli.
- Return to pot.
- Pour garlic mixture over pasta.
- Toss to coat well.
- Place in serving bowls.
- Dust with cheese if desired.
- Serve 8.
Nutrition Facts : Calories 235.5, Fat 2.6, SaturatedFat 0.4, Sodium 12.3, Carbohydrate 44.5, Fiber 2.6, Sugar 1.4, Protein 8
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
CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA
This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large pot of boiling, salted water.
- Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
- Return water to the heat and bring to a boil.
- Blanch broccoli rabe for two minutes, then strain and set aside.
- Dredge chicken in flour, shake off excess.
- Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
- Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
- Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
- Add cooked pasta, stir to combine and remove from heat.
- Serve topped with grated cheese.
Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2
FUSILLI WITH SHRIMP AND PANEED CHICKEN
Categories Chicken Pasta Sauté Kid-Friendly Shrimp Pan-Fry Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
- Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
- Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.
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