Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)


  • 1 pound fusilli or rotini pasta, cooked al dente, cooled to room temperature
  • 1 pound boneless, skinless chicken breast, poached or oven-baked,
  • cooled and cut into bite-sized strips
  • 8 ounces prepared (can or jar) roasted red bell pepper cut into strips
  • ½ cup extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano, crumbled
  • Freshly ground pepper to taste
  • ¼ cup freshly grated Parmesan cheese

Instructions In a large serving bowl, combine all ingredients in the order listed. Toss gently to combine and garnish with Parmesan cheese.

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