Fusilli with Chicken and Peppers

By mschweickert

Ingredients

• Coarse salt and ground pepper
• 3/4 pound fusilli or other short, twisted pasta
• 4 teaspoons extra-virgin olive oil, plus more for drizzling
• 1 pound chicken cutlets
• 3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
• 1 medium red onion, cut into 8 wedges
• 2 tablespoons roughly chopped fresh parsley

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large pot of boiling salted water, cook pasta

according to package instructions. Reserve

1/2 cup pasta water. Drain pasta and return to pot.

Meanwhile, in a large skillet, heat 2 teaspoons oil

over medium-high. Pat chicken dry with paper

towels and season with salt and pepper. Cook chicken

until golden and cooked through, about 2 minutes

per side, flipping once. Transfer to a plate and let rest

5 minutes. With two forks, shred chicken.

Wipe out skillet and heat 2 teaspoons oil over

medium-high. Add bell peppers and onion, season

with salt and pepper, and cook, stirring occasionally,

until vegetables are lightly browned and softened,

about 15 minutes. Stir in parsley. Add vegetables and

chicken to pasta. Toss, adding enough pasta

water to coat pasta, and season with salt and pepper.

To serve, drizzle with oil.