• 4servings
  • 95minutes
  • 978calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 (500g) packet fusilli pasta

  2. 4 skinless, boneless chicken breast fillets, cubed

  3. 1 (500g) jar tomato pasta sauce

  4. 1 green pepper, chopped

  5. 1 red pepper, chopped

  6. 1 onion, chopped

  7. 250g sliced fresh mushrooms

  8. 1 (350g) tin black olives, drained and sliced

  9. 1/2 (375g) jar hot peppers, drained

  10. 1 (500g) tub cheese sauce

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. In a large frying pan over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add tomato pasta sauce, reduce heat to low, and simmer for 20 minutes.

  3. Add green pepper, red pepper, onion, mushrooms, olives and hot peppers. Stir all together and simmer for 40 minutes.

  4. Add cheese sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.


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