SRC – Reveal Day Fusilli with Chicken and Basil

I can’t believe it’s here already.

It’s time to reveal my next installment in the

Secret Recipe Club

I love this club.

What can I say.

I’m a joiner…

Thanks to Angela for hosting our group.

So this month I was so excited to check out who I was assigned to.

I got Gloria’s blog entitled

Canela Kitchen

Gloria cooks out of Santiago, Chile and I enjoyed reading both her English and Spanish takes on all her recipes.

Gave me a chance to check on all that Espanol I learned in high school!  Thanks Senora Pozzi!

I decided to try her Fusilli with prawns and basil

a beautiful little dish that is simple and lovely.

I adore that!

But I couldn’t find any USA shrimp that was priced reasonably.

You know how I’m a Buy Local nut!

So I decided to go with the ol’ standy.

Chicken from the local farm.

I changed a few things about the recipe.

If you know me, you know I have recipe OCD.

I used whole wheat pasta and added a bit more spices here and there…

So here is my ode to Gloria and the SRC

FUSILLI WITH CHICKEN AND BASIL

WHAT YOU NEED:

1 pound whole wheat pasta

2 chicken breasts, bone in

Extra virgin olive oil

2 cloves garlic, chopped

1 onion, diced

8 ounces chopped broccoli

crushed red pepper

1/2 cup white wine

chopped basil

chopped parsley

S&P

fresh grated parmesan cheese

WHAT TO DO:

Preheat your oven to 375 degrees.  Drizzle your chicken breasts with olive oil and season with S&P.  Bake at 375 for about 25-30 minutes on until cooked through.  Remove from oven and pull chicken off the bones and chop.  Set aside.

Meanwhile, put a pot of water on to boil.  When boiling, add a generous amount of salt and toss in pasta.  Cook until al dente reserving a cup or two of cooking water.

In a large sauce pan, heat 1 – 2 tablespoons of olive oil over medium high heat.  Add onions and saute until soft.  Toss in garlic, broccoli, and red pepper.  Cook for an additional two minutes.  Add in the chopped chicken and season with S&P.  Deglaze the pan with your white wine being sure to scrape up all that yummy goodness on the bottom of the pan.

Toss in the cooked pasta with a cup of cooking water and stir together.  Fold in parmesan cheese, and chopped herbs.

Serve it all up with a nice salad!

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Related posts:

1. Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies
2. Get Healthy Week – Chicken with whole wheat penne and veggies
3. Kickin’ Chicken Stroganoff
4. Fettuccini Alfredo with Chicken & Broccoli
5. Chicken Stir Fry