Fusilli with Grilled Chicken and Asiago-A Celebration of Italy

I love to travel! When I travel, I love to soak up the local culture, taste the local cuisine and learn about the history, art and architecture. One of my favourite places in the world for great art and architecture is Rome.

This city is rich with history and full of life. Last time I was there I did a night walk through central Rome. We started with a delicious dinner of pasta and wine in Campo de Fiori. After dinner we walked up to Piazza Navona and wandered through the market. I love the architecture in the Piazza and the feeling of excitement.  People were gathering in the streets to enjoy the night and to spend time with their friends. The cafes were filled with groups of friends enjoying meals, conversation and good times together.

After Piazza Navona we walked to the Spanish Steps and then wandered the streets toward the historic Pantheon. Across from the Pantheon there is an amazing place that has dozens of flavours of fresh gelato. We treated ourselves to a cup of this rich, creamy dessert as we continued our walk to the final destination; the Trevi Fountain. Whenever I see the Trevi Fountain, I always toss in a coin and make a wish that I will return to Rome again someday.

I highly recommend this night walk as way to see this exciting city at night. Rome is so lively and the Roman people all love to come out at night to play.

In memory of my travels to Italy I have decided to make the month of March a celebration of Italian food. This pasta recipe is in memory of the meal that we had that night in Rome.

Buon Appetito!

Fusilli with Grilled Chicken and Asiago Cheese

Makes 4 servings

Ingredients

1 lb. fusilli pasta
1/4 cup olive oil
¼ cup fresh basil, chopped
1 cup grilled chicken breast, cut into 1 inch chunks
1 cup cherry or grape tomatoes, cut in half
1/2 cup diced yellow peppers
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the tomatoes and peppers and cook for 5 minutes, stirring often. Add chicken and cook about 2 more minutes, until chicken is  heated  through. Add the cooked pasta, cheese, and toss to combine. Sprinkle with chopped basil, salt and pepper.

Transfer the pasta to a serving plate and sprinkle with a little more parmesan cheese

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