Search

Chicken Fusilli

Updated: Jan 13

This is the first time I've ever made this Chicken Fusilli dish & it may be the most delicious recipe in blog history!

Sometimes, the best meals come without a recipe, or a plan & you just make it up as you go.

This was one of those times!

This healthy Chicken Fusilli preparation is quick & easy to make, you won't be dissapointed!














Ingredients:

- 3 lbs of thin chicken cutlets

- 2 tbsps Ghee (you can substitute with butter)

- 3 tbsps of refined coconut oil

- 1 cup of chopped sun dried tomatoes

- 1/4 cup of olive oil saved from the sundried tomato jar

- 1/2 clove of pressed garlic

- 1 to 2 tbsps of sea salt

- 1 cup of white wine (I used Smoke Eater Pinot Grigio)

- 1 cup of chopped red onion

- 1 cup of chicken broth

- 3 to 4 tbsps of greek yogurt

- 1/2 cup of grated parmesan cheese

- 6 cups of cherry tomatoes cut in half

- 3/4 cup of fresh chopped basil

- 1 lb of long fusilli pasta


Instructions:

1- Cook the long fusilli pasta to al dente according to directions on the box & set aside.

2- In a large pan, saute the chicken cutlets in the ghee, coconut oil & olive oil from the sun dried tomato jar, cooking until they begin to turn golden brown & then set aside.

NOTE: It's best to slice the cutlets into medallians prior to sauteing them rather than afterwards. I figured this out half way through the preperation, (as you might notice in the video) because I was making things up as I went along. If you prefer you can saute them whole, cutting into medallians afterward.

3- In the same pan add the garlic & the wine to deglaze the pan.

4- Next, stir in the sun dried tomatoes & the onions until it begins to simmer & then add in the broth.

5- Allow to begin simmering again & then lightly wisk in the yogurt, while continuing to simmer & then add in the grated cheese & the cherry tomatoes.

6- Wait for mixture to begin simmering once again (if the simmering stopped) & then mix in the chicken,

making sure that all of the medallians are coated with the sauce.

7- Finally, mix in the pasta & sprinkle with fresh basil.


Enjoy with a glass of Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy!


Smoke Eater has partnered as an affiliate with the companies whose products you will see offered on this website, which we cook with & use in our Kitchens & recipes & on the Television Show “Firehouse Kitchen”.

Every time you purchase one of these products through our website, a portion of all net proceeds is donated to various Firefighter, First Responder & other charities.

So, when you purchase our affiliate products through our website, food blog & SM sites, you are supporting those who are there for us every day.


And we thank you for your support!


Smoke Eater Enterprises, LLC


17 views0 comments

Recent Posts

See All