Chicken Fusilli Toss Recipes

FUSILLI WITH CHICKEN AND PEPPERS

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.

CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN

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.

CREAMY CHICKEN AND FUSILLI

Steps:

• Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
• Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

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.

CHICKEN FUSILLI TOSS

Steps:

• Take out a large pot and cook pasta according to directions.
• Meanwhile, In a wok or a skillet, heat oil and saute chicken with capsicum, onions and raisins for 3-5 minutes, until chicken is done.
• Add ginger, garlic, and pine nuts and cayenne and toss.
• Add soy sauce and lime juice, and remove from heat.
• Drain your pasta; do not rinse it!
• Put pasta in a large bowl and pour chicken mixture over pasta and lightly toss.
• Add salt and pepper to taste and serve immediately!
• Add more soy sauce and more cayenne to your tastes (I use a lot more cayenne!).
• ENJOY!

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.

FUSILLI WITH BROCCOLI AND CHICKEN

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.

CHICKEN CACCIATORA WITH FUSILLI

Steps:

• In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off and discard all but about 3 tablespoons of the oil and in the remaining oil cook the onion and the mushrooms over moderate heat, stirring occasionally, until the onion is golden. Add the garlic and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the orégano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender. The chicken mixture may be made 2 days in advance, cooled to room temperature, and kept covered and chilled. Reheat the chicken mixture before serving.
• In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. Sprinkle the chicken cacciatora with the parsley.

FUSILLI WITH SHRIMP AND PANEED CHICKEN

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.