Fusilli, Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 2.3 g
  • Cholesterol: 90.4 mg
  • Sodium: 174.0 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 31.0 g

View full nutritional breakdown of Fusilli, Chicken and Vegetables calories by ingredient


A family dinner for 6 seve with salad and rolls Extras can be frozen A family dinner for 6 seve with salad and rolls Extras can be frozen
Number of Servings: 6


    3-4 boneless, skinless chicken breast
    400 grams of fusilli pasta
    1 can (680mL) pasta sauce- your choice of flavour
    1/2 cup thick and chunky salsa medium
    2 cups frozen mixed vegetables(slightly thawed)
    Parmesan cheese for topping if desired
    use whole wheat pasta
    low sodium sauces or homemade sauce
    turkey or left over chicken can be used should equal 3 cups of shredded meat


In a large pot boil water and cook pasta according to package directions-drain and rinse pasta
As pasta is cooking boil chicken in water (do not add any flavorings) until chicken is no longer pink
Cool chicken and shredd or finely chop set aside
In the same pot used to cook pasta
add salsa, sauce, vegetables, shredded chicken and pasta. Stir to combine, (stop here if making a casserole) heating over medium heat. Stir often to prevent sticking. Serve warm top with Parmesan Cheese
This recipe can be made as a casserole. Once all ingredients are combined, lightly coat a 9x13 inch casserole dish, spoon mixture into dish, sprinkle with cheese, cover and bake at 350 degrees for 30 minutes or until completely heated through.
Freezing: You can use a large ziplock bag or place in casserole dish cover and lable Thaw in fridge over night bake at 350 degrees aprx 30 minutes

Serve with Salad and rolls if desired

Number of Servings: 6

Recipe submitted by SparkPeople user ANNAMS2.