Saturday, May 5, 2012

5-4…Fusilli with chicken, mushrooms, and broccoli

I’m currently making an effort to use up the miscellaneous ingredients that tend to accumulate in the freezer over time, meats, seafood, and frozen leftovers.  Last night I uncovered two chicken breasts, which led to the following concoction.


Chicken breasts, boneless
Portobello mushrooms
Broccoli florets
Olive oil
Red pepper flakes
Dried oregano and basil
Fresh dill
Dry red wine


After seasoning the chicken, brown in olive oil, remove, and set aside.  Deglaze pan with wine and add to the chicken.

 Sauté the garlic in olive oil and add the sliced mushrooms to the pan and cook over low-medium heat for about 5 minutes.  Cut the chicken into bite size pieces and add to the pan.  About 5-7 minutes before the pasta is ready, add the broccoli to the pan.

Add the pasta to the pan, mix well, and serve with your preferred grated cheese.


The timing that I've mentioned is very flexible, and the mixed "sauce" can be made ahead of time and reheated when the pasta is ready.  The two key elements are: 1. be sure the chicken is thoroughly cooked, and 2. cook the broccoli last to preserve the fresh green color.

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