Fusilli with Chicken and Broccoli

March 16, 2015 Catelli Gluten Free

GF-FUSILLI-030a_1

4 Servings

1 pkg (340 g) Catelli Gluten Free Fusilli
3 cups (750 mL) broccoli florets
1 tbsp (15 mL) canola oil
2 boneless, skinless chicken breasts, cubed
1/2 tsp (2 mL) each salt and pepper
1 red pepper, chopped
2 1/2 cups (625 mL) tomato and herb pasta sauce
1/2 cup (125 mL) torn basil leaves
–Optional
Shredded Asiago cheese

Cook the fusilli according to package directions. Add the broccoli during the last 2 Minutes of cooking. Drain well and keep warm.

Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the chicken, salt and pepper. Cook for 5 Minutes or until browned. Add the red pepper; cook for 3 Minutes or until softened. Add the pasta sauce; simmer for 10 Minutes. Toss the sauce mixture with the cooked fusilli, broccoli and basil leaves. Garnish with Asiago cheese (if using).

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About the Author

Catelli Gluten Free

Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.

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