Fusilli with Curried Chicken Vegetables

Elevate your weeknight dinner routine with this flavorful Fusilli with Curried Chicken Vegetables recipe, a perfect fusion of comfort food and bold spices. Tender fusilli pasta is tossed with succulent bites of pan-seared chicken breast and a medley of colorful vegetables, including red bell peppers, zucchini, and carrots, all enveloped in a creamy coconut milk curry sauce infused with aromatic curry powder and turmeric. This one-pan dish is easy to make and ready in just 50 minutes, making it an ideal choice for busy evenings. Garnish with fresh cilantro for an extra burst of freshness and serve up a hearty, satisfying meal that balances vibrant flavors and wholesome ingredients. Perfect for pasta lovers looking to add a twist of global inspiration to their table!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams fusilli pasta
• 500 grams chicken breast
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 1 large red bell pepper
• 1 medium zucchini
• 1 medium carrot
• 2 teaspoons curry powder
• 0.5 teaspoons ground turmeric
• 400 milliliters coconut milk
• 100 milliliters chicken stock
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain and set aside.

Step 2

While the pasta cooks, cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add a bit more olive oil if needed. Dice the onion and mince the garlic cloves, then add them to the skillet. Sauté until fragrant and the onion is translucent, about 3-4 minutes.

Step 5

Dice the red bell pepper, zucchini, and carrot into small chunks. Add them to the skillet with the onions and garlic. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant.

Step 6

Sprinkle the curry powder and ground turmeric over the vegetables and stir well to coat.

Step 7

Pour in the coconut milk and chicken stock. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.

Step 8

Return the cooked chicken to the skillet and stir to incorporate. Let everything simmer together for another 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.

Step 9

Add the cooked fusilli pasta directly into the skillet and toss until the pasta is coated in the curry sauce.

Step 10

Serve hot, garnished with freshly chopped cilantro if desired. Enjoy your flavorful Fusilli with Curried Chicken Vegetables!

Nutrition Facts

Serving size	(2059.3g)

Amount per serving	% Daily Value*
Calories	2786.7

Total Fat 55.3g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 436mg	0%
Sodium 7392.6mg	0%
Total Carbohydrate 376.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 66.8g
Protein 199.2g	0%

Vitamin D 0IU	0%
Calcium 299.1mg	0%
Iron 14.2mg	0%
Potassium 3683.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 28.4%

Carbs: 53.8%