Recipes

Easy One-Pot Chicken Fusilli

:5 min

:25 min

Serves 4

2 tbsp Longo’s Extra Virgin Olive Oil

1lb 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

12oz Longo’s Curato Fusilli Pasta (about 5 cups)

1 red bell pepper, diced

2 tbsp grated Parmesan cheese (plus more for garnish)

•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.

Try your family’s favourite veggies and substitute 1 cup chopped broccoli or sliced mushrooms for the red pepper.

Per serving: 570 calories