Quick Fusilli with Chicken, Cherry Tomatoes & Parmesan Cheese



4 crushed garlic cloves

5 TBSP olive oil

¼ cup of fresh basil chopped

1 pint of cherry tomatoes

salt  & pepper to taste

2 beaten eggs

1 cup of flour-seasoned with 1 TBSP of garlic powder, 1 TBSP of onion salt, ½ tsp of pepper

3 chicken cutlets pounded thin

1 ½ cups of Italian herbed bread crumbs

¼ cup of grated parm cheese for garnish

1 pound of fusilli pasta



Add 3 TBSP of olive oil to a pan on medium low heat.  Add the crushed garlic, basil, salt and pepper.   Cook for 2 minutes.  Add the cherry tomatoes and cook for about 7 minutes until the tomatoes are soft.  Meanwhile, boil your pasta.  For the chicken,  dip in the flour and shake off any excess, then the egg and let the excess drip off and then the bread crumbs.  Remove your tomato basil and garlic mixture from the pan and add 2 more tablespoons of olive oil to the pan.  Add your cutlets, cooking about 4-5  min on each side on medium heat.  Add your drained pasta to a pretty dish or bowl.  Add the tomato, garlic and basil mixture to the pasta and stir well. When the cutlets are done add a little salt to the top.  Cut in strips and layer over the pasta.  Sprinkle with a healthy portion of grated cheese. 

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