Fusilli with Chicken, Pesto and Olives
A pasta with the true taste of Italy. Chicken, pesto sauce and olives join a delicious fusilli, which ends up giving your meal a flavorful tone.
Ingredients
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150 g fusilli
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2 c. soup salt
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ground turmeric qb
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600 g roasted chicken
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3 c. of soup oil
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5 garlic cloves
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1 onion
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150 g white mushrooms
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2 c. of soup pesto sauce
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100 g cherry tomato
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fresh basil q.b
Preparation Method
- In a saucepan, cook the fusilli in salted water and saffron until al dente. Remove and let cool.
- Shred the chicken, cleaning it of skin and bones. Reserve.
- In a non-stick frying pan, heat the oil and add the finely chopped garlic and onion and let it sauté a little.
- Add the mushrooms and olives and sauté for 3 minutes.
- Mix the cooked pasta, shredded chicken and pesto sauce and let it sauté some more.
- At the end, add the tomato and basil and mix everything very well.
- Serve in a deep dish.
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