Fusilli With Chicken And Peppers Recipes

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FUSILLI WITH CHICKEN AND PEPPERS



Fusilli with Chicken and Peppers image

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

Coarse salt and ground pepper
3/4 pound fusilli or other short, twisted pasta
4 teaspoons extra-virgin olive oil, plus more for drizzling
1 pound chicken cutlets
3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
1 medium red onion, cut into 8 wedges
2 tablespoons roughly chopped fresh parsley

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

CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN



Creamy Fusilli with Mushrooms and Chicken image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound fusilli
2 teaspoons olive oil
12 ounces sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
1 teaspoon dried thyme
1/4 cup sherry
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated Havarti cheese
1/3 cup sliced black olives

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.

FUSILLI WITH CURRIED CHICKEN & VEGETABLES



Fusilli With Curried Chicken & Vegetables image

Make and share this Fusilli With Curried Chicken & Vegetables recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb fusilli
2 tablespoons flour
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
3 tablespoons olive oil
1 large onion, halved and sliced
1 tablespoon garlic, minced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup carrot, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup snow peas, cut diagonally in half
1 cup broccoli floret, cut bite sized
1 1/2 cups light cream
salt
pepper

Steps:

  • Boil pasta according to package directions.
  • In a zip-lock bag mix flour and curry powder.
  • Add chicken and toss until well coated.
  • Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
  • Add chicken and sauté 9 to 10 minutes or until browned.
  • Remove chicken with a slotted spoon and set aside.
  • Reduce heat to medium-high and add remaining oil to pan.
  • Sauté onion and garlic until soft.
  • Add broth, vegetables and salt& pepper to taste.
  • Cook 5 minutes, or until vegetables are crisp-tender.
  • Add chicken and cream.
  • Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
  • Drain pasta and return to pot.
  • Add chicken and vegetable mixture; toss to coat.
  • Serve and enjoy!

CREAMY CHICKEN FUSILLI



Creamy Chicken Fusilli image

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

3 cups fusilli
3 tablespoons butter or 3 tablespoons margarine
2 -3 chicken breasts, cut in 1 in. pieces
1 small onion, sliced
2 garlic cloves, minced
red pepper, cut in strips
frozen green pea
1 1/2 lbs cream cheese, softened
1/2 cup chicken broth
2 -4 tablespoons dry white wine or 2 -4 tablespoons apple juice
2 teaspoons dried basil
salt and pepper
1 -2 cup grated mozzarella cheese or 1 -2 cup cheddar cheese

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

FUSILLI WITH BROCCOLI AND CHICKEN



Fusilli With Broccoli and Chicken image

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

1 can (14 1/2 ounces) chicken broth
2 boneless skinless chicken breast halves
1/4 cup plus 1 teaspoon olive oil
Salt
1 head broccoli, separated into small florets
1 pound fusilli pasta, (or similar size pasta, such as ziti)
2 garlic cloves, crushed with the flat side of a knife
Grated Parmesan cheese, for serving

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.

FUSILLI WITH SHRIMP AND PANEED CHICKEN



Fusilli with Shrimp and Paneed Chicken image

Categories     Chicken     Pasta     Sauté     Kid-Friendly     Shrimp     Pan-Fry     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

2 eggs
2 cups fresh French breadcrumbs
1/3 cup plus 2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
3/4 pound skinless boneless chicken breast halves
4 tablespoons olive oil
1/2 pound uncooked large shrimp, peeled, deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
1/2 pound fusilli

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.

CHICKEN AND TOMATO FUSILLI



Chicken and Tomato Fusilli image

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

Tomato and Basil Sauce;
2 Garlic Cloves
1 Onion, chopped
100ml White Wine
Splash of Cider Vinegar
2 tins chopped tomatoes
Pinch chilli flakes
1TSP each of sugar, salt and pepper
Large Handful of Basil
100g Buffalo Mozzarella
250g Fusilli
Handful of leftover roast chicken
Parmesan, grated
Rocket to garnish

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

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Top Asked Questions

What is the best way to cook chicken Fusilli?
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.
How to cook Fusilli with mushrooms?
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.
How do you make Fusilli sauce?
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.
What is the best way to make chicken alfredo sauce?
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.

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