This recipe for chicken fusilli originally appeared in my cozy murder mystery Feta and the Fat Bastard (Whine & Cheese Cozy Mystery Series, Book 3). Click here to order directly from my publisher, Open Books.
You will need:
2 skinless chicken breasts or 4 deboned skinless chicken thighs
2 cups fusilli pasta
Creamy garlic alfredo type pasta sauce, plus add a ½ teaspoon garlic powder (or make your own- see below) plus 1 teaspoon mustard
1 regular size can of diced tomatoes
1 small can of mushrooms (whole or pieces, whatever you prefer)
1 teaspoon olive oil
Selection of cheeses, grated
Bacon, diced and cooked
Dice chicken. Heat olive oil in pan on medium high, then cook chicken until done. Set aside.
Combine pasta sauce (and garlic powder and mustard), tomatoes and mushrooms. Simmer on medium high heat for about 20 minutes, giving flavours a chance to marry. Sauce will likely be tasty as is, however, you can also add herbs of your choice for extra flavor.
Cook pasta according to directions. When ready, drain, serve with sauce and top with cooked chicken. Also good with grated cheese of choice (pop into microwave for about 45 seconds to melt cheese to perfection) and a handful of cooked bacon.
If you just want a creamy garlic sauce, omit adding canned tomatoes. Mushrooms are also optional.
Home-made creamy garlic sauce
1 cup milk
1 cup water
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon mustard
½ teaspoon salt (or more according to your taste)
Few shakes of black pepper (about ¼ teaspoon)
Few shakes of paprika, if you have any (1/4 teaspoon)
Combine all of the above in a saucepan and cook on medium heat. Mix with a whisk every few minutes so that cornstarch is well blended and sauce doesn’t stick to bottom. Once sauce begins to gently boil, reduce heat. Simmer until sauce thickens. If too thick, add more milk. If not thick enough, mix more cornstarch (1/2 teaspoon) in a glass with some cold water before adding to hot sauce. Add can of tomatoes and mushrooms as noted above.