Fusilli with Chicken and Broccoli
- 170g fusilli
- 1½ cups broccoli florets
- 1 boneless, skinless chicken breast, cubed
- ¼ tsp salt
- ¼ tsp pepper
- ½ red pepper, chopped
- oil for cooking
- 1¼ cups (313 ml) spicy pasta sauce
- ¼ cup torn basil leaves
- Shredded asiago or parmesan cheese (optional)
Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
Meanwhile, put chicken, salt and pepper in oiled pan. Fry for five minutes then add red pepper. Fry until done. Add drained broccoli and pasta and cook a minute or two more.
Transfer pasta mixture to a large bowl and top with torn basil leaves. Serve with pasta sauce and cheese.