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Lunch recipe · from the recipe book

Baked Chicken Fusilli in Roasted Pepper Sauce

A bubbly, no-boil pasta bake where fusilli and juicy chicken thigh soak up a smoky roasted pepper and tomato sauce under melted mozzarella, with tender spinach throughout.

Baked Chicken Fusilli in Roasted Pepper Sauce

Ingredients

  • 3 medium360 gRed bell pepperseeded and quartered
  • 4 cloves12 gGarlicpeeled, 4 cloves
  • 1½ tbsp20 gOlive oil
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gLow-sodium chicken broth
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 12 oz340 gPasta, dryfusilli or other short pasta
  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 4 oz120 gPart-skim mozzarellashredded
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 450°F (230°C).
  2. On a sheet pan, toss the bell pepper and garlic with half of the olive oil. Roast 20 minutes, until the pepper is soft and charred at the edges.
  3. Lower the oven to 400°F (200°C). Brush a 9x13-inch baking dish with the remaining half of the olive oil.
  4. Blend the roasted bell pepper and garlic with the canned tomatoes, chicken broth, smoked paprika, oregano, red pepper flakes, salt and black pepper until smooth to make the sauce.
  5. In the baking dish, stir together the uncooked pasta, chicken thigh pieces, spinach and the sauce, making sure the pasta is submerged.
  6. Cover tightly with foil and bake 35 minutes, stirring once halfway, until the pasta is nearly tender.
  7. Uncover, scatter the mozzarella over the top and bake 10 minutes more, until the cheese is melted, the pasta is tender and the chicken reaches 165°F (74°C).
  8. Rest 5 minutes, then top with the basil and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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