Fusilli with Chicken and Broccoli

March 16, 2015 Catelli Gluten Free


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
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).


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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