Fusilli with Chicken and Peppers

Fusilli With Chicken And Peppers

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Kathy Robison


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


★★★★★ 1 vote

35 Min
10 Min
Stove Top


  • ·
    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

How to Make Fusilli with Chicken and Peppers


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Fusilli with Chicken and Peppers

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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