- 2 tbsp butter
- 2 tbsp vegetable oil
- 12oz chicken cut into thin strips
- 8oz fusilli col buco
- 2 medium cloves of garlic (crushed)
- 1 1/4 cup heavy cream
- 1 cup chopped fresh basil or 1 cup fresh parsley and 2 tbsp of dried basil
- 1/4 cup fresh grated parmesan
- In deep skillet over medium heat, heat butter and oil
- Add chicken and garlic
- Cook 12 minutes until brown
- Meanwhile, in deep 4-6 qt pot, boil 2 qts water, 8-10 minutes
- Cook fusilli until tender ±8 minutes
- When chicken is cooked through, add cream, chopped basil (and/or parsley), and parmesan cheese to skillet
- Cook 2-3 minutes, stirring frequently until blended
- Drain fusilli, add chicken mix to fusilli in large pot, heat throughout