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Fusilli Pasta with Chili Pepper Chicken

Fusilli Pasta with Chili Peppers

Fusilli Pasta with Chili Pepper Chicken

This super fun entree spices up baked chicken with a combination of spices including chili powder, garlic powder, paprika, ground cumin, and dried herbs such as parsley. Then, all is tossed with fusilli pasta for the perfect spring and summer salad entree for brunch or anytime.

Fusilli Pasta with Chili Peppers

Just before serving, an easy pesto is made with fresh serrano peppers, cilantro, garlic, almonds, olive oil, and kefir yogurt. Why kefir? The fermentation of kefir is good for gut health! And, it still provides the creamy texture for the pesto and tons of delicious flavor.

Recipe Tips and Substitutions:

  • For added fiber and protein, consider using quinoa pasta or whole wheat
  • Love a preferred pasta shape? Penne pasta works well with this dish or farfalle (bowtie)Bowtie pasta with chicken
  • Baking the chicken in chicken broth helps retain moisture while also securing the natural chicken flavor
  • Substitute chicken thighs, if preferred, which retain more moisture than chicken breasts when baked
  • Almonds can be swapped out for pecans, cashews, pine nuts, or even macadamia nuts!
  • Kefir yogurt hard to find or just don’t like it? You can use mayonnaise. I recommend a vegan mayo.

Fusilli Pasta with Chicken

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Recipe

Fusilli Pasta with Chili Pepper Chicken
Entree
Fusilli Pasta with Chili Pepper Chicken combines serrano peppers with paprika, spices, almonds, for a creamy, delicious pesto pasta dish

Ingredients

1 pound fusilli pasta (corkscrew pasta)
2 large boneless, skinless chicken breasts, halved "crosswise"
2 cups low sodium chicken broth
2 tablespoons honey
2 teaspoons apple cider vinegar or lemon juice
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoons paprika
1 teaspoons ground cumin
1 teaspoons dried parsley flakes
3 serrano chili peppers, seeded and diced
3 ounces fresh cilantro leaves
4 cloves garlic, chopped
1/2 cup raw almonds
2 tablespoons olive oil
3/4 cup kefir sour cream
Sea salt to taste
Black pepper to taste

Instructions

Preheat oven to 375*F.
Cook pasta according to package directions, drain completely, and refrigerate.
Place chicken breasts and chicken broth in a medium baking dish and bake until cooked through and tender, about 20 minutes.
Remove from oven and set aside.
In a small dish, stir together honey and apple cider vinegar and brush each chicken breast using a pastry brush or spoon.
In a small mixing bowl, combine chili powder, garlic powder, paprika, cumin, and parsley flakes and sprinkle over chicken.
Return to oven and bake an additional 5 minutes.
Remove chicken from oven and shred using 2 forks.
In a food processor or blender, combine serrano peppers, cilantro, garlic, almonds and process until finely chopped.
While processing, drizzle in the olive oil and process until the consistency of a paste.
Transfer mixture to a small to medium mixing bowl and whisk together with the kefir sour cream.
For a "thinner" creamy pesto, add an additional cup of sour cream.
In a large mixing bowl, toss together a pinch of sea salt, black pepper, fusilli pasta, shredded chicken, and pesto until well combined.
Serve immediately or chill until ready to serve.

Serves

4

Preparation Time (hrs/min)

, 26

Cooking Time (hrs/min)

, 26

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