Best Chicken And Tomato Fusilli Recipes

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

Chicken, Broccoli, and Cherry Tomato Fusilli image

For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs, plus it combines a healthy dose of vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skinless chicken breast halves (each about 8 ounces)
3 cups chicken broth, homemade or low-sodium canned
1 tablespoon kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
3 slightly heaping cups small broccoli florets (about 7 ounces)
12 ounces spinach fusilli pasta (about 3/4 of a pound box)
3 tablespoons extra-virgin olive oil
1/4 teaspoon chile flakes
1 cup cherry or grape tomatoes, halved
2 tablespoons unsalted butter, diced
1/2 cup grated Pecorino Romano, plus more to pass
Freshly ground black pepper

Steps:

In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Nutrition Facts : Calories 675 calorie, Fat 24 grams, SaturatedFat 8.5 grams, Carbohydrate 65 grams

CHICKEN AND TOMATO FUSILLI

Chicken and Tomato Fusilli image

A great way to use up leftover roast chicken. To save time I make the tomato and basil sauce the night before so it takes just 15 minutes to get to the table. A great weekday supper!

Provided by theflat

Time 1h30m

Yield Serves 4

Number Of Ingredients 14

Ingredients

Tomato and Basil Sauce;
2 Garlic Cloves
1 Onion, chopped
100ml White Wine
Splash of Cider Vinegar
2 tins chopped tomatoes
Pinch chilli flakes
1TSP each of sugar, salt and pepper
Large Handful of Basil
100g Buffalo Mozzarella
250g Fusilli
Handful of leftover roast chicken
Parmesan, grated
Rocket to garnish

Steps:

Make sauce - fry the onion and garlic until soft, add the wine and vinegar and fry until nearly evaporated. Add the tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella.
You can make the sauce up to a day in advance and store in fridge then reheat, or alternatively freeze for up to three months
Cook fusilli according to instructions and drain. Add to sauce
Stir through roast chicken and serve topped with Parmesan and rocket salad
For more of my recipes please visit my blog http://www.jamandclottedcream.blogspot.com