Fusilli with Chicken and Pesto
Recipe type: appetizers
  • 1 pound fisilli pasta
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed or chopped fine
  • 2 boneless skinless chicken breasts (about 608 ounces each), grilled or poached, cut into bite-size pieces (or use precooked chicken chunks)
  • 1 cup pesto sauce (see recipe below)
  • ½ cup toasted pine nuts
  • Grated Parmesan
  1. Cook pasta in boiling salted water until al dente.
  2. Reserve 1 cup of the pasta water.
  3. Drain, reserve and keep warm.
  4. In a large skillet or saute pan set over med.-high heat, warm the oil for 1 min.
  5. Add the garlic, cook & stir for 1 min.
  6. Add the chicken to the pan and cook until just heated through.
  7. In a large bowl, toss the cooked pasta with the chicken.
  8. Add the prepared pesto sauce and toss to combine.
  9. Portion the pasta into heated pasta bowls.
  10. Top each portion with some of the pine nuts and grated Parmesan.
  11. Serve at once.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/fusilli-with-chicken-and-pesto