Chicken Fusilli
If you’ve got leftover chicken, canned tomatoes, and some pasta, you’ve got the makings of a meal. This recipe calls for fresh herbs, but dried work wonderfully
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- ¼ cup minced fresh parsley
- 4 cups chopped tomato
- 1 Tbsp. chopped fresh basil
- 1 Tbsp. fresh oregano
- ¼ Tsp. salt
- Cayenne to taste
- 8 oz. fusilli pasta
- ½ lb. cooked chicken breast, diced
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