Simple Tuscan Inspired Chicken & Fresh Vegetables over Fusilli
When I was asked to make a simple recipe with one of the Bertolli Tuscan Inspired Sauces using few ingredients that are cooked lightly. I was thrilled because The Tuscan Way is very much like my way of cooking.
What is The Tuscan Way you ask?
Cooking using only a few simple ingredients
Layering to lock in layers of flavors
Lightly cooked, visible texture, not over blended or over cooked
A dash of olive oil
So what do you think? Does The Tuscan Way of cooking sound like your kind of cooking? I enjoy using fresh foods in my cooking, nothing with too many ingredients either, I don’t want to hunt all over town for one ingredient that I will never use again.
I chose the Bertolli® Five Cheese Sauce. I didn’t add any other spices only fresh vegetables and whole wheat pasta. My husband is not a pasta lover but he loved this dish. You could still taste the sweet peppers, they were slightly crunchy. You will love the layers of flavors in this dish. After all, that’s what The Tuscan Way of cooking is all about.
3 boneless and skinless chicken breasts raw, thinly sliced
8-ounces or 9 small sweet peppers
1 bunch green onions chopped about half way up the greens
8-ounces organic whole Baby Bella mushrooms sliced in half
1 18-ounces jar Bertolli® Five Cheese Sauce
a dash of olive oil
8-ounces cooked whole grain wheat fusilli
Put on a pot filled with water to make pasta.
While waiting for the water to boil get the chicken breasts, I keep mine slightly frozen, it makes slicing them so much easier. Slice them up and put them aside.
Next, slice the small sweet peppers into even strips, clean out all the seeds.
Clean and slice the mushrooms in half.
Chop the green onions about halfway up the green, keep the extra to garnish the top.
Cook the pasta according to the directions on the box.
Using a large skillet, I use my deep sided 12-inch skillet… heat a dash of olive oil over medium-high heat.
Add the sliced chicken, stir constantly until cooked through.
Remove the chicken from the skillet cover, and set aside.
Keep any liquid in the skillet and add the peppers, onions, and mushrooms, cook over medium-high heat for 5 – 7 minutes stirring constantly.
Add the Bertolli® Five Cheese Sauce and the cooked chicken, heat over medium heat until bubbling, reduce heat and simmer for 5 minutes or until heated through.
Wala! Pour the delicious sauce over the fusilli and serve.
It took less than 30 minutes to make, perfect for a weeknight meal. A weeknight meal made The Tuscan Way.
I was very impressed with the Bertolli Tuscan inspired sauce. The layers of fresh flavors made it taste like you made it yourself. The sauce complimented the other ingredients perfectly. Rish flavor but not overpowering.
Would you like to learn more about The Tuscan Way? Visit The Bertolli Cooking School.