No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fusilli With Broccoli and Chicken

Serve four food groups in one delicious dish: corkscrew pasta with broccoli, chicken, and a sprinkling of Parmesan.

  • Servings: 10
Fusilli With Broccoli and Chicken

Photography: Minh + Wass

Source: Martha Stewart Kids, Spring


  • 1 can (14 1/2 ounces) chicken broth
  • 2 boneless skinless chicken breast halves
  • 1/4 cup plus 1 teaspoon olive oil
  • Salt
  • 1 head broccoli, separated into small florets
  • 1 pound fusilli pasta, (or similar size pasta, such as ziti)
  • 2 cloves garlic, crushed with the flat side of a knife
  • Grated Parmesan cheese, for serving


  1. Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.

  2. Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.

  3. Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.

Reviews (2)

  • WatergirlSB 13 Feb, 2011

    Martha- Better than a restaurant. Family loved it!

  • winifredzb 18 Dec, 2007

    Great dish. It is easy and yummy and my kids like it!

Related Topics