Ingredients for Creamy Chicken Fusilli
- Fusilli
- 2 tablespoons butter
- Chicken Breasts
- 1/2 cup chopped onion
- Garlic Cloves
- Red Pepper
- Frozen Green Pea
- 8 ounces cream cheese, softened
- Chicken Broth
- Dry White Wine
- Dried Basil
- Salt And Pepper
- Mozzarella Cheese
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How to Make Creamy Chicken Fusilli
- Preheat oven to 350°F (175°C).
- Grease a medium-sized (approximately 9x13 inch) casserole dish.
- Cook 1 pound of fusilli pasta according to package directions until al dente. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of cubed chicken breast, 1/2 cup chopped onion, and 2 cloves minced garlic. Cook for 4-5 minutes, or until chicken is lightly browned.
- Stir in 1 cup chopped red bell pepper and 1 cup frozen peas. Cook for another 3-4 minutes, or until vegetables are crisp-tender.
- Reduce heat to low. Add 8 ounces of cream cheese, 1/2 cup chicken broth, 1/4 cup dry white wine, 1/4 cup chopped fresh basil, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper.
- Stir until cream cheese is completely melted and sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat evenly.
- Transfer the pasta mixture to the prepared casserole dish.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Sprinkle with 1/2 cup of grated Parmesan cheese (or your favorite cheese) and return to the oven for 2-3 minutes, or until cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
6g
Fat
242g
Carbs
2g
