Healthy and bright, this one-pan, gluten-free Turmeric & Black Pepper Fusilli Stir Fry checks all the boxes. Made with our gluten free Turmeric & Black Pepper Fusilli, colourful veggies, and Sweet Onion Fused EVOO, this one-pan meal is pure happiness all around 🥰 Can be made vegan or vegetarian by omitting the chicken.

Serves 4-5 people

Ingredients

• 2 Chicken breasts, chopped into ¾ inch pieces
• 1 package Turmeric & Black Pepper Fusilli – Sarafino
• 3 ½ – 4 cups of broccoli, chopped
• 1 onion, finely chopped
• 1 red bell pepper, cut into strips
• 2 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• Ground black pepper, to taste
• Sea salt (to taste)
• 2 cups cremini mushrooms, sliced
• Virgin Olive Oil – Olearia San Giorgio
• Sweet Onion Fused Extra Virgin Olive Oil – Sarafino

Directions:

1. Heat Virgin Olive Oil in large pan. Use enough olive oil so the bottom of the pan is covered.
2. Add garlic, onion, and chicken. Sear for 1-2 minutes.
3. Add broccoli, bell pepper, and cremini mushrooms.
4. Add spices. Sauté until chicken is cooked.
5. Cook the Turmeric & Black Pepper Fusilli:
   • Fill a large pot with 2.5 litres of water. Bring to a boil and add 1tsp of sea salt.
   • Add 250g of pasta and cook for 15-17 minutes, stirring occasionally until al dente.
   • Drain the pasta.
6. Add pasta to pan and mix in the chicken and vegetables.
7. Drizzle Sweet Onion Fused EVOO.
8. Enjoy!

Did you make this? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.