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).
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