Fusilli with Chicken and Peppers
When you’re in a hurry, you could make this with the breasts of a rotisserie chicken. Just shred the chicken and skip Step 2.
Kosher salt and freshly ground black pepper
10 oz. fusilli, rotini, or other twisted pasta
4 tsp. extra virgin olive oil (divided), plus more for drizzling
1 pound chicken breasts or cutlets
3 medium bell peppers (2 yellow, 1 red) stemmed, seeded and cut in small strips
1 medium red onion, peeled, cut into 8 sections
2 tbsp. roughly chopped flat-leaf parsley
2 cloves garlic, sliced
- In a large pot, bring 2 quarts water to a boil, add a tablespoon of salt and cook pasta to package directions, about 8 minutes. Reserve ½ cup pasta water, drain and set aside.
- In a large skillet, heat half the oil over medium high heat. Pat chicken breasts dry with paper towels. Season with salt and pepper. Cook in the skillet until done, about 5 minutes per side. Set aside and, when cool, shred the chicken.
- Wipe out the skillet and heat remaining oil over medium high heat. Add the peppers and onion and cook, stirring occasionally until tender and slightly browned, about 15 minutes. Add garlic and cook another 2 minutes. Stir in parsley.
- Add pasta to skillet, stirring to heat through. Add reserved pasta water to moisten and correct seasoning. Drizzle with oil before serving.
Serve with: Grated Parmigiano Reggiano or Pecorino Romano cheese.
Copyright © 2001-2012 by The Still Waters Group
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