Fusilli with chicken, mushroom and olives

Written by Linu Freddy

This Sunday I was loaded with work and didn’t have much time to prepare dinner. Now dinner is a lavish affair on Sunday’s and I will most often be trying out new recipes or making biriyani. So with just 30 minutes on hand to prepare a quick dinner, I opted for pasta. I just added everything I had in the fridge at the moment and thankfully it came out nice! So here is the recipe for my latest experiment.
250gm Fusilli (cooked al dente)
200gm chicken julienned
200gm mushroom (cleaned and cut thinly)
3-4 tomatoes (chopped finely)
1 teaspoon Italian seasoning
100gm grated parmesan cheese
Salt to taste
1 teaspoon olive oil
How To
Heat a pan with a teaspoon of olive oil and toss in the julienned chicken pieces with some salt and sauté till they start to brown. Add the mushroom and sauté till the water evaporates. Now add the tomatoes and seasoning and bring to a boil. Cover and cook on low flame for 10-15 minutes till the chicken is done. Add the seasoning and adjust the salt. Remove from flame and add the cheese and the fusilli and mix well. Garnish with some more grated cheese and serve hot.

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Linu Freddy

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