EASY ONE-POT CHICKEN FUSILLI
RECIPE TYPE
Under 30 min, Soup
SERVES
4
Prep time: 5 min
Total time: 25 min
Ingredients
2 tbsp Longo’s Extra Virgin Olive Oil |
500 g Longo’s Boneless, Skinless Chicken Breasts, cubed |
3 cloves garlic, minced |
1/2 tsp Italian seasoning |
1 carton (900mL) Campbell’s 30% Less Sodium Ready to Use Chicken Broth |
2 tomatoes, chopped |
5 cups Longo’s Curato Fusilli Pasta (375 g) |
1 red bell pepper, diced |
2 tbsp Longo's grated Parmesan cheese (plus more for garnish) |
Directions
Heat oil in large saucepan over medium-high heat. Cook chicken for about 5 minutes or until brown. Add garlic and Italian seasoning and cook, stirring, for 30 seconds.
Stir in broth and tomatoes. Add fusilli and bring to a boil. Reduce heat to medium and boil gently, stirring occasionally, for about 6 minutes.
Stir in red pepper and cook for about 4 minutes or until pasta and red pepper are tender and chicken reaches an internal temperature of 165°F and is no longer pink inside. Stir in cheese to serve. Garnish with more cheese, if desired.
A Dash of Advice
Try your family’s favourite veggies and substitute 1 cup chopped broccoli or sliced mushrooms for the red pepper.
NUTRITIONAL INFORMATION
Per serving: 570 calories
Protein 43g | Fibre 4g |
Fat 11g | Sugar 4g |
Carbs 70g | Sodium 720mg |
