Fusilli Chicken Soup
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
This hearty Fusilli Chicken Soup combines pasta, tender chicken, and fresh vegetables for a comforting meal.
Ingredients:
- 4 dl Axa fusilli
- 1 bell pepper
- 1 onion
- 2 boneless chicken breasts (thinly sliced)
- 1 can kidney beans (drained and rinsed)
- Olive oil (for cooking)
- Salt and pepper (to taste)
Instructions:
1. Cook the fusilli according to package instructions in salted water until al dente. Drain and set aside.
2. Peel and dice the onion into small cubes. Rinse and chop the bell pepper.
3. In a pan, heat some olive oil and add the diced onions. Sauté for a few minutes until softened.
4. Add the chopped bell pepper to the pan and continue to sauté for another few minutes.
5. Slice the chicken breasts into thin strips and add them to the pan. Cook until the chicken is fully cooked and golden brown.
6. Stir in the rinsed kidney beans and mix well.
7. Add the cooked fusilli to the pan and heat everything together for a few more minutes.
8. Season with salt and pepper to taste. Serve warm.
Nutritional Information (per serving):
Calories: 350
Protein: 28g
Fat: 8g
Carbohydrates: 45g
Fiber: 6g
Sugar: 3g

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