Easy One-Pot Chicken Fusili

The pasta cooks right in the flavourful sauce in this one-pot recipe! Adding weeknight-friendly chicken and sweet red peppers turns it into a satisfying dish.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 2 tbsp (30 mL) olive oil
  • 1 lb (454 g) boneless, skinless chicken breast, cubed
  • 3 cloves garlic, minced
  • 1/2 tsp (3 mL) Italian seasoning
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 medium tomato, chopped
  • 12 oz (340 g) uncooked fusili pasta
  • 1 medium red pepper, diced
  • 2 tbsp (30 mL) grated Parmesan cheese


  1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic and Italian seasoning; cook and stir for 30 seconds.
  2. Stir in the broth and tomatoes; mix well. Add fusili and bring to boil. Reduce heat to medium heat. Boil gently, uncovered, stirring occasionally, for 8 minutes.
  3. Stir in red peppers. Cook about 4 minutes or until the pasta and peppers are tender and the chicken is cooked through. Stir in cheese.

Recipe tips

  • Top with extra Parmesan cheese, if desired.
  • You can use your favourite veggies in this dish. Try red peppers, mushrooms, or whatever your family loves, instead of broccoli.

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Amount Per Serving
Calories 550
Fat 11 g
Sodium 700 mg
Carbohydrate 70 g
Dietary Fibre 4 g
Protein 42 g
Calcium 9 %DV

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