Fusilli With Three Cheeses And Red Bell Pepper 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

FUSILLI WITH ROASTED RED PEPPER SAUCE



Fusilli With Roasted Red Pepper Sauce image

This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!

Provided by dicentra

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) jar roasted red peppers, drained
1/4 cup red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons fresh parsley, chopped
8 ounces fusilli or 8 ounces spaghetti

Steps:

  • In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
  • Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
  • In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.

CASSEROLE OF FUSILLI AND THREE CHEESES



Casserole of Fusilli and Three Cheeses image

Make and share this Casserole of Fusilli and Three Cheeses recipe from Food.com.

Provided by JackieOhNo

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
salt
1 lb dried fusilli (preferably spinach)
1 cup whipping cream
1/2 cup dry white wine
1 dash hot pepper sauce
1 1/2 lbs crumbled blue cheese, rind removed (about 1-1/2 lbs. of Baron Blue, Saga Blue or Danish Blue)
1 cup finely chopped brie cheese, rind removed (about 6 oz.)
1 cup coarsely grated sharp cheddar cheese (about 4 oz.)
2 tablespoons dried sage, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons fresh coarse ground black pepper
2 cups grated sharp cheddar cheese (1/2 lb.)
2 large Italian plum tomatoes, thinly sliced
1 tablespoon minced fresh Italian parsley
1 tablespoon grated parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 350 degrees. Butter 2.5-quart souffle dish. Add oil to large pot of rapidly boiling salted water. Add pasta, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse pasta with cold water and drain thoroughly.
  • Combine cream, wine and hot pepper sauce in heavy large saucepan over low heat. Gradually whisk in blue cheese, Brie and 1 cup cheddar cheese. Add sage, thyme and pepper. Whisk until cheese melted and mixture is smooth. Remove from heat.
  • Spoon 1/3 of pasta into prepared dish. Pour in 1/3 of sauce. Sprinkle with 2/3 cup cheddar cheese. Repeat layering 2 more times. Bake casserole 20 minutes. Cover dish with foil and bake 15 minutes. Spread tomato slices evenly over top of pasta. Sprinkle with parsley and Parmesan. Bake uncovered 10 minutes.

Nutrition Facts : Calories 883.4, Fat 57.4, SaturatedFat 35.4, Cholesterol 167.7, Sodium 1592.6, Carbohydrate 48.2, Fiber 2.6, Sugar 2.9, Protein 41.1

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