Fusilli with chicken breast

Name: Fusilli with chicken breast - Anda O.
Ingredients: 1 chicken breast; 500 g fusilli pasta; 1 carrot; 1 onion; 200 ml tomato juice; 100 g homemade vegetable paste (carrot; parsley; onion; broth); salt; pepper to taste; parsley for decoration; 50 ml oil; 100 ml water

Pasta/Pizza - Fusilli with chicken breast by Anda O. - Recipia

Fusilli with Chicken Breast Whenever I need a quick meal that kids will enjoy, I often opt for pasta with chicken and vegetables. I generally use what I have on hand, but the combination of chicken breast, onion, carrot, and a simple tomato sauce is my go-to. It works well on a busy day or when I know I need to cook for a larger group. Quick Info Total time: about 40-45 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 4-5 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 1 chicken breast 500 g fusilli pasta 1 carrot 1 onion 200 ml tomato juice 100 g vegetable paste (made from carrot, parsley, onion, and tomato paste) salt and pepper to taste fresh parsley for garnish 50 ml oil 100 ml water Instructions 1. Peel the carrot and onion, then chop them into small cubes. Heat the oil in a suitable pot. 2. Add the chopped vegetables and sauté them over medium heat for a few minutes, just until they start to soften without browning. 3. Wash the chicken breast, pat it dry with a paper towel, and then cut it into cubes. Add the chicken to the vegetables and continue to sauté, stirring occasionally, until the meat changes color and starts to brown slightly. 4. Once the chicken is browned, pour 100 ml of water over the mixture. Add the vegetable paste and tomato juice. Mix well. 5. Let the sauce simmer on low heat, covered, until the chicken is cooked through and the vegetables are soft. This takes about 15-20 minutes. During this time, check if you need to add a splash of water to prevent it from reducing too much. Adjust the salt and pepper to taste. 6. Meanwhile, bring salted water to a boil in a large pot. Once boiling, add the pasta and cook according to the package instructions. 7. Drain the pasta in a colander and rinse it with cold water. Leave it there until the sauce is ready. 8. To serve, place the pasta on a plate first, then top with the chicken and vegetable sauce, including the pieces of meat. Sprinkle with chopped parsley. Why I Make This Recipe Often Because it’s quick, doesn’t require expensive ingredients, and is suitable for any day. If I have pasta and a bit of chicken breast, the rest comes together easily. The result is hearty, and everyone eats without complaints. Tips and Variations Tips Cook the pasta exactly as stated on the package to avoid it becoming too soft. If the vegetable paste isn’t very salty, adjust the salt at the end. If you have time, let the sauce simmer on low heat for a richer flavor. Substitutions You can use penne, farfalle, or any other type of pasta – it’s not a problem. The vegetable paste can be replaced with a bit of tomato paste and an extra grated carrot if you don’t have a homemade version. The chicken breast can be substituted with turkey meat or boneless thighs. Variations You can add a small bell pepper, diced, along with the onion and carrot. For a richer flavor, add a pinch of garlic powder or a bit of oregano to the sauce. If you like cheese, sprinkle some grated Parmesan or cheese on top when serving. Serving Ideas You can mix the pasta directly in the pot with the sauce for even coating. You can garnish with extra fresh herbs at the end. It pairs well with a simple seasonal salad. Frequently Asked Questions 1. Can I make the recipe without vegetable paste? Yes, if you don’t have vegetable paste, you can use just tomato juice and possibly add more fresh vegetables. The taste will be slightly different, but the result will still be good. 2. Can I use another type of meat? Sure, it also works with turkey, boneless chicken thighs, or even pork, but the cooking time may be a bit longer for pork. 3. Do I need to rinse the pasta with cold water? Rinsing helps prevent sticking, especially if you don’t mix the pasta with the sauce immediately. If you’re serving everything right away, you can skip this step. 4. Can I freeze the chicken and vegetable sauce? Yes, the sauce without pasta can be frozen in a container with a lid. When thawing, heat it gently and, if needed, add a bit more tomato juice or water. 5. How can I prevent the chicken breast from drying out? Don’t overcook the chicken; once it’s white and lightly browned, add the liquids and let it simmer just until cooked through. Nutritional Values Estimate per serving: approximately 450-500 kcal Protein: 30-32 g Carbohydrates: 60-65 g Fats: 8-10 g Values depend on the type of pasta and the fat content of the chicken breast. It’s a balanced meal suitable for lunch or dinner. Storage and Reheating Pasta with sauce can be stored in the fridge in a closed container for up to 2 days. When reheating, add 1-2 tablespoons of water to prevent it from drying out. I don’t recommend freezing the entire dish; only the sauce freezes better separately. Cooked plain pasta lasts a maximum of 1 day in the fridge without changing its texture. This is how I usually prepare fusilli with chicken breast – quick, with simple ingredients, and a guaranteed result every time.

Fusilli with chicken breast

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