Sautéed Chicken Cavatappi

Sautéed Chicken Cavatappi



1 tbsp granulated garlic

1 ½ tsp Italian Seasoning

1 tsp seasoned salt

3 tbsp canola oil

6 ounces fresh French green beans, sliced in half

1/2 tsp salt

1 small red bell pepper, sliced into 1/2 slices

6 cremini mushrooms, sliced

2 green onions, sliced

1 (16-ounce) package cavatappi pasta, cooked and drained

1 tbsp flour

1 cup chicken broth


1. Season chicken with garlic, Italian seasoning and seasoned salt.

2. Heat 2 tablespoons of oil in a 12-inch skillet over medium heat.

3. Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.

4. Add remaining tablespoon canola oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.

5. Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.

6. Remove vegetables from skillet and add to hot cavatappi.

7. Stir flour and remaining tablespoon butter into skillet drippings. Cook for 1 minute.

8. Stir in chicken broth. Bring to a boil and cook 30 seconds.

9. Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken.

10. Toss well. Serve pasta with vegetables on a platter and top with cooked chicken breast fillets. This can also be topped with fresh basil, chopped Italian parsley, parmesan, or even a quick drizzle of extra virgin olive oil. Use whatever you’ve got to make it your own!