Spicy Chicken Fusilli

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  • 8 oz gluten free pasta
  • 1/2 oz extra virgin olive oil
  • 5 oz chicken breast (sliced thin)
  • 6 oz heavy cream
  • 2 oz marinara
  • 1 oz plus 1/2 oz Frank's hot sauce
  • 1 oz fontina cheese (shredded)
  • 1 oz butter
  • pinch salt and pepper

In a large stock pot, bring water to a rolling boil. Add pasta and cook to al dente and strain.

Heat a saute pan over high heat. Add olive oil and chicken. Cook chicken for about 2 minutes.

Add heavy cream, 1 oz of hot sauce and marinara sauce. Reduce by 50%, then turn off heat.

Add fontina cheese, stir until cheese is melted.

Add pasta, toss with chicken and sauce, drizzle with remaining hot sauce.