Best Fusilli With Curried Chicken Vegetables Recipes

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CURRY CHICKEN AND VEGETABLES



Curry Chicken and Vegetables image

A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

Steps:

  • In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 389mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

FUSILLI WITH CHICKEN AND PEPPERS



Fusilli with Chicken and Peppers image

Served chilled or warm, this simple pasta dish will satisfy the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
3/4 pound fusilli or other short, twisted pasta
4 teaspoons extra-virgin olive oil, plus more for drizzling
1 pound 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 tablespoons roughly chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pastaaccording to package instructions. Reserve1/2 cup pasta water. Drain pasta and return to pot.
  • Meanwhile, in a large skillet, heat 2 teaspoons oilover medium-high. Pat chicken dry with papertowels and season with salt and pepper. Cook chickenuntil golden and cooked through, about 2 minutesper side, flipping once. Transfer to a plate and let rest5 minutes. With two forks, shred chicken.
  • Wipe out skillet and heat 2 teaspoons oil overmedium-high. Add bell peppers and onion, seasonwith salt and pepper, and cook, stirring occasionally,until vegetables are lightly browned and softened,about 15 minutes. Stir in parsley. Add vegetables andchicken to pasta. Toss, adding enough pastawater to coat pasta, and season with salt and pepper.To serve, drizzle with oil.

Nutrition Facts : Calories 528 g, Fat 10 g, Fiber 5 g, Protein 37 g, SaturatedFat 2 g

CREAMY CHICKEN AND FUSILLI



Creamy Chicken and Fusilli image

Progresso® broth provides a simple addition to this creamy chicken and fusilli pasta dinner packed with frozen sweet peas - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 13

1 1/2 cups uncooked fusilli pasta (4 1/2 ounces)
1 tablespoon butter or margarine
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 small red onion, sliced
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into strips
1 bag (12 oz) frozen sweet peas
2 packages (3 ounces each) cream cheese, softened
1/2 cup Progresso™ chicken broth (from 32 oz carton)
2 tablespoons dry white wine (or nonalcoholic) or apple juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
  • Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg

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

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

FUSILLI WITH CHICKEN AND BROCCOLI RABE



Fusilli with Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon kosher salt, divided, plus more for the pasta water
1/2 pound (8 ounces) fusilli pasta
1 bunch broccoli rabe, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 shallot, sliced
1/2 teaspoon red pepper flakes, optional
Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
  • Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

ONE-POT SUPER EASY FUSILLI



One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

  • Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
  • Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

FUSILLI WITH CURRIED CHICKEN & VEGETABLES



Fusilli With Curried Chicken & Vegetables image

Make and share this Fusilli With Curried Chicken & Vegetables recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb fusilli
2 tablespoons flour
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
3 tablespoons olive oil
1 large onion, halved and sliced
1 tablespoon garlic, minced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup carrot, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup snow peas, cut diagonally in half
1 cup broccoli floret, cut bite sized
1 1/2 cups light cream
salt
pepper

Steps:

  • Boil pasta according to package directions.
  • In a zip-lock bag mix flour and curry powder.
  • Add chicken and toss until well coated.
  • Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
  • Add chicken and sauté 9 to 10 minutes or until browned.
  • Remove chicken with a slotted spoon and set aside.
  • Reduce heat to medium-high and add remaining oil to pan.
  • Sauté onion and garlic until soft.
  • Add broth, vegetables and salt& pepper to taste.
  • Cook 5 minutes, or until vegetables are crisp-tender.
  • Add chicken and cream.
  • Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
  • Drain pasta and return to pot.
  • Add chicken and vegetable mixture; toss to coat.
  • Serve and enjoy!

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