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Herbed Chicken and Fusilli Casserole Recipe

Herbed Chicken and Fusilli Casserole recipe


This is a yummy pasta dish with chicken, tomatoes, and herbs. It has veggies like carrots and peppers. You cook chicken and mix it with pasta and sauce. It's good for dinner and makes you feel happy!


400 g Fusilli Pasta
800 g Chopped Tomatoes
150 g All-Purpose Flour
6 Chicken Thighs, Boneless and Skinless
2 Celery Stalks
2 Carrots
1 Large Onion
2 Yellow Peppers
4 Cloves of Garlic
2 Sprigs of Thyme
1 Sprig of Oregano
30 g Fresh Basil
240 ml Red Wine
50 g Black Olives, pitted
3 tbsp Olive Oil
Salt and Pepper to taste


Preheat your oven to 180°C (350°F).
Season the all-purpose flour with salt and pepper. Coat the chicken thighs in the flour, shaking off any excess.
In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
Dice the onion, carrots, and celery. Cut the yellow peppers into large chunks and mince the garlic.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, carrots, celery, yellow peppers, and garlic. Cook for about 5 minutes until the vegetables start to soften.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the chopped tomatoes and bring to a simmer.
Add the chicken back to the skillet. Tuck in the sprigs of thyme and oregano, and half of the fresh basil, roughly torn. Season with salt and pepper to taste.
Cover the skillet with a lid or aluminum foil and place in the preheated oven. Bake for 30 minutes.
While the chicken is baking, bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
Remove the skillet from the oven. Discard the herb sprigs and stir in the black olives and cooked fusilli pasta.
Tear the remaining basil leaves and sprinkle over the top of the casserole before serving.

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