Whole Wheat Fusilli with Chicken and Sage Pesto

Whole Wheat Fusilli with Chicken and Sage PestoThis wholesome and fulfilling pasta preparation is going to delight your family members. Though whole wheat Fusilli is recommended for this recipe, the regular one can be used too. In fact, if Fusilli is not available, use your favorite pasta variety. Similarly, instead of chicken, one can also use scallops or squid. Serve it piping hot because a serving kept at the room temperature doesn't taste that great. The sage pesto made for this recipe can be kept for up to 2 to 3 days in a refrigerated form. Feel free to add or adjust the seasoning as per your taste. For a vegan version, substitute chicken with cherry tomatoes and baby spinach. It's time to quickly make this delicious pasta preparation for our loved ones.

Whole Wheat Fusilli with Chicken and Sage Pesto
Whole Wheat Fusilli with Chicken and Sage Pesto

Whole Wheat Fusilli with Chicken and Sage Pesto

Savor this mouthwatering and delicious Fusilli preparation which is flavored with fresh sage pesto and is further enriched with flavorful boneless chicken.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 5
Nutrition: (per serving)
Calories: 560 calories
Fat: 12 grams
Carbohydrates: 62 grams
Sodium: 665 milligrams
Protein: 30 grams
Sugar: 2 grams

  • 400 gm Fusilli pasta
  • 250 boneless chicken (chopped)
  • 1 red bell pepper (seeds removed & thinly-sliced)
  • 3 garlic cloves (mashed)
  • 1/3 cup Parmesan cheese (finely grated)
  • 1/3 cup fresh sage leaves
  • 1/3 cup fresh parsley leaves
  • 1 tsp lemon zest
  • 1/3 cups walnuts or toasted almonds
  • 1 tsp fresh lemon juice
  • ground black pepper to taste
  • 1/2 cup extra virgin olive oil
  • kosher salt to taste


  1. Add sage leaves, parsley leaves, lemon zest, walnuts, garlic, Parmesan cheese, ground pepper, kosher salt, and olive oil in a food processor.
  2. Blend until you get a coarse pesto paste. Keep aside.
  3. Take a microwave-proof bowl and add chicken chunks in it.
  4. Sprinkle lemon juice on top of the chunks and season with ground black pepper and kosher salt.
  5. Cover the bowl and microwave chicken on a high setting for about 8 minutes.
  6. Transfer the juices and liquid accumulated in the bowl to the pasta base and give it a good whip.
  7. Quickly coat a nonstick flat pan with a cooking spray and put it on a medium-high flame.
  8. Add almost done and seasoned chicken chunks and bell peppers in the pan.
  9. Toss and cook for about 2 minutes and remove from the flame.
  10. Cook pasta as per instructions given on the packet.
  11. Drain all the water from the pasta and transfer it to a large bowl.
  12. Add chicken chunks, bell pepper slices, and sage pesto to the bowl.
  13. Toss and combine everything well with the help of two wooden spatulas.
  14. Place a generous helping of pasta in the serving plate with a small portion of your favorite salad.
  15. Sprinkle grated Parmesan on top and serve immediately.