Conference turris::cooks

241.0. "Fusilli with Chicken and Rosemary" by KOALA::ROBINS (Scott A. Robins") Fri Mar 28 1986 11:56

                   Fusilli with Chicken and Rosemary (for 4)

1 lb. skinless, boneless chicken breast; cut into 1/2 inch pieces
4 TB. butter
1 clove garlic, quartered
1 1/2 TSP. chopped fresh rosemary; or 1/2 TSP dried
1 to 1 1/2 cups lite cream (or half and half)
1/2 cup freshly grated parmesan cheese
1 lb. fusilli
Freshly ground black pepper to taste

- Bring water for the pasta to a boil.
- Melt the butter (over medium heat) in a large frying pan.
- Add the garlic and saute until browned.  Remove & discard.
- Turn heat to high, add chicken.  Cook, stirring, until browned
    on all sides. (about 2 minutes)
- Add rosemary and 1 cup cream, stir, and bring to a simmer.
- Stir in cheese, add pepper.  Turn off heat and cover pan.
- Add pasta to boiling water, cook according to directions.
- Just before pasta is done, turn heat back on sauce.  If the sauce is
    too thick, add some more cream and stir.
- To serve, pour chicken and sauce over pasta.  Serve with additional cheese
    and pepper.

Notes:
    This dish is VERY rich.
    When adding the cheese, make sure it is completely incorporated into the
    sauce.
    This is interesting when the pasta is made with spinich.  My wife thinks
    it looks better, I'm not so sure.

It's a type of pasta.  Imagine a flat noodle that has been twisted into 
a spiral by twirling its ends.  The name, I'm told, means "little fuses" 
in Italian due to their (imagined) resemblance to canon fuses.

					>>>==>PStJTT

    Very similar to (if not the as) rotini.  Any kind of pasta will
    do.  The corkscrew types hold the sauce a little better than flat
    types.
    
    Scott