Fusilli with Chicken and Peppers
Recipe type: entrees
  • 6 quarts water
  • 1 tablespoon salt
  • 1 pound Fusilli or other corkscrew pasta
  • ½ cup chicken stock or chicken broth
  • ¾ pound boneless, skinless chicken breast
  • 2 roasted red bell peppers, peeled and cut into strips
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried rosemary, crumbled
  • Fresh ground pepper to taste
  1. Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
  2. Drain well, and toss with chicken stock.
  3. Refrigerate, covered up to an hour.
  4. Wash chicken breast under cold water and place in a pot of cold water.
  5. Bring to a boil, lower heat and simmer, uncovered, until chicken is cooked through, 12 to 15 minutes.
  6. Refrigerate chicken for up to an hour, and then cut into bit-sized pieces.
  7. In a large salad bowl, combine pasta, chicken, and peppers.
  8. Add olive oil and vinegar and toss to combine.
  9. Add oregano, rosemary, and pepper and toss once more.
  10. Salad can be served immediately or held at room temperature up to 2 hours.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/fusilli-with-chicken-and-peppers