Ingredients
Coarse salt and ground pepper
3/4 pound fusilli or other short, twisted pasta
4 teaspoons extra-virgin olive oil, plus more for drizzling
1 pound chicken cutlets
3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
1 medium red onion, cut into 8 wedges
2 tablespoons roughly chopped fresh parsley
Preparation
In a large pot of boiling salted water, cook pastaaccording to package instructions. Reserve1/2 cup pasta water. Drain pasta and return to pot.
Meanwhile, in a large skillet, heat 2 teaspoons oilover medium-high. Pat chicken dry with papertowels and season with salt and pepper. Cook chickenuntil golden and cooked through, about 2 minutesper side, flipping once. Transfer to a plate and let rest5 minutes. With two forks, shred chicken.
Wipe out skillet and heat 2 teaspoons oil overmedium-high. Add bell peppers and onion, seasonwith salt and pepper, and cook, stirring occasionally,until vegetables are lightly browned and softened,about 15 minutes. Stir in parsley. Add vegetables andchicken to pasta. Toss, adding enough pastawater to coat pasta, and season with salt and pepper.To serve, drizzle with oil.
