Keep it simple with a delicious pasta dinner the whole family will love.
Gluten Free Fusilli with Chicken and Broccoli
1 pkg (340 g) CATELLI GLUTEN FREE FUSILLI
3 cups (750 mL) broccoli florets
1 tbsp (15 mL) canola oil
2 boneless, skinless chicken breasts, cubed
1/2 tsp (2 mL) each salt and pepper
1 red pepper, chopped
2 1/2 cups (625 mL) tomato and herb pasta sauce
1/2 cup (125 mL) torn basil leaves
Shredded Asiago cheese (optional)
Cook the fusilli according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain well and keep warm.
Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the chicken, salt and pepper. Cook for 5 minutes or until browned. Add the red pepper; cook for 3 minutes or until softened. Add the pasta sauce; simmer for 10 minutes. Toss the sauce mixture with the cooked fusilli, broccoli and basil leaves. Garnish with Asiago cheese (if using).
Cooking up recipes, stories and more.
Looking for a little culinary inspiration? Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Triple cheese lasagne
Easy chicken noodle soup
One-Pot Mushroom & Zucchini Pasta
Holiday Leftovers' Turkey Tetrazzini...
Gluten Free Mediterranean Style LinguiniBy Chef Scott Riess
Gluten Free Penne with Spinach and BeansBy Chef Leo Pantel
Hearty Gluten Free Penne with Braised Duck LegBy Chef Cory Vitiello