Fusilli with Chicken and Peppers

Name: Fusilli with Chicken and Peppers
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: coarse salt and ground pepper; 3/4 lb fusilli or other short, twisted pasta; 4 tsp extra-virgin olive oil, plus more for drizzling; 1 lb 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 Tbsp roughly chopped fresh parsley

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By Kathy Robison
@BakinRocs

You can refrigerate this dish, up to 3 days, and serve as a chilled pasta salad.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

35 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

·

coarse salt and ground pepper
3/4 lb

fusilli or other short, twisted pasta
4 tsp

extra-virgin olive oil, plus more for drizzling
1 lb

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 Tbsp

roughly chopped fresh parsley
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How to Make Fusilli with Chicken and Peppers

Step-by-Step

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden and cooked through, about 2 minutes per side, flipping once. Transfer to a plate and let rest 5 minutes. with two forks, shred chicken.
Wipe out skillet and heat 2 teaspoons oil over medium-high. Add bell peppers and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are lightly browned and softened, about 15 minutes. Stir in parsley. Add vegetables and chicken to pasta. Toss, adding enough pasta water to coat pasta, and season with salt and pepper. To serve drizzle with oil.

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