Cooking · Dinner

Fusilli with Veggie Medley

Happy September! It’s officially time to get out my leaf garlands, scarecrows and hay bales. This is my favorite time of year, and as the weather grows a bit chilly at night, I wanted to take advantage of some of the still fresh veggies of summer. So for dinner tonight it was a light pasta dish filled with fresh asparagus, woody mushrooms and sweet orange bell pepper. Throw in some chicken for protein and I had a perfectly balanced, delicious meal! This is a great dinner to stretch chicken as well – it makes a TON of food, but only uses two chicken breasts.
Fusilli with Veggie Medley
Fusilli with Veggie Medley
  • 1 (16 ounce) package dried fusilli pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup water
  • 2 chicken bullion cubes
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 2 C baby Portobello mushrooms, cut in half
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese


  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat.  Season chicken with salt, pepper and garlic powder – cook in pan until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Dissolve chicken bullion cubes into water. Pour broth into the skillet. Then stir in asparagus, mushrooms, peppers, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. (check tenderness after 5 minutes)
  4. Return chicken to the skillet, and warm through.
  5. Stir pasta into chicken mixture,  and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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