Friday, December 17, 2010

Fusilli with chicken rose sauce

Print Friendly and PDF I prepared a delicious roast chicken this week. I decided to put some of it into a pasta dish. I boiled some fusilli with a generous handful of salt. I sauteed some garlic and chili flake in some olive oil. I added about 1 1/2 cups of diced cooked chicken, and a jar of good tomato sauce. I cooked it until the chicken was heated through, and the pasta was done. I added some 1/2 and 1/2 to the red sauce mixture, and tipped in the fusilli. I added a couple of handfuls of baby spinach leaves, some freshly grated Parmesan cheese, and about 1/4 cup of the reserved pasta water. I turned off the heat, and stirred everything together. Once the spinach was wilted, I served it up. It was really tasty. The touch of cream made it nice and rich, and the chicken was a nice change from ground meat. The P-Man enjoyed it so much, that he volunteered to clean up the kitchen. After pouring most of the leftovers into a container for his lunch, he found a bowl, and ate the rest of the pasta while loading the dishwasher.

I will take that as a compliment!

1 comment:

  1. Hey cathy are you free for lunch on Thursday? I sent an email but i don't think you got it...B-