Fusilli With Curried Chicken & Vegetables Recipe

Name: Fusilli With Curried Chicken & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fusilli; 2 tablespoons flour; 1 tablespoon curry powder; 1 lb boneless skinless chicken breast, cut into strips; 3 tablespoons olive oil; 1 large onion, halved and sliced; 1 tablespoon garlic, minced; 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth; 1 cup carrot, thinly sliced; 1 cup red bell pepper, thinly sliced; 1 cup snow peas, cut diagonally in half; 1 cup broccoli floret, cut bite sized; 1 1/2 cups light cream; salt; pepper

Servings: persons

1 lb fusilli
2 tablespoons flour
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
3 tablespoons olive oil
1 large onion, halved and sliced
1 tablespoon garlic, minced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup carrot, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup snow peas, cut diagonally in half
1 cup broccoli floret, cut bite sized
1 1/2 cups light cream
salt
pepper

1
Boil pasta according to package directions.
2
In a zip-lock bag mix flour and curry powder.
3
Add chicken and toss until well coated.
4
Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
5
Add chicken and saute 9 to 10 minutes or until browned.
6
Remove chicken with a slotted spoon and set aside.
7
Reduce heat to medium-high and add remaining oil to pan.
8
Saute onion and garlic until soft.
9
Add broth, vegetables and salt& pepper to taste.
10
Cook 5 minutes, or until vegetables are crisp-tender.
11
Add chicken and cream.
12
Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
13
Drain pasta and return to pot.
14
Add chicken and vegetable mixture; toss to coat.
15
Serve and enjoy!

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb fusilli, 2 tablespoons flour, 1 tablespoon curry powder, 1 lb boneless skinless chicken breast, cut into strips, and more.

Yes, Fusilli With Curried Chicken & Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli With Curried Chicken & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions