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Fusilli with Chicken and Tomato Sauce

October 2011
Fusilli with Chicken and Tomato Sauce

by 11 people

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Makes: 6 servings

  • 1 box (16 oz.) fusilli pasta
  • 2 tablespoons butter
  • 6 ounces mozzarella, diced (1 1/2 cups)
  • Salt and pepper
  • 1/3 cup grated parmesan
  • 1/4 cup chopped fresh parsley
  1. In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.