Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"What happens to the hole when the cheese is gone?"
-Bertolt Brecht, Poet

The refrigerator light goes on...

Using a precooked rotisserie chicken from the grocery can really speed up your meals. This is a great comfort food recipe that takes advantage of someone else cooking the chicken for you. Most of the time the cooked chickens are not any more expensive than the uncooked.

While the water is coming to a boil you can easily skin and debone the chicken. The rest of the assembly takes about 10 minutes and the result is a warm, comforting but still elegant pasta bake.


Fusilli with Smoked Gouda and Chicken

Servings: 4 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers.

3 quarts water
1 cooked rotisserie chicken
8 ounces whole wheat or gluten free fusilli
1 tsp olive oil
1 onion (diced)
2 cloves garlic (minced)
1 red bell pepper (cut into large dice)
2 15 ounce can diced tomatoes
1/2 cup water
1 tsp dried thyme
1 tsp dried marjoram
fresh ground black pepper (to taste)
4 ounces smoked gouda cheese (shredded)
1 ounce Parmigiano-Reggiano (grated)

Place the water in a large stock pot over high heat.

While the water is coming to a boil, skin the chicken and remove all the meat in medium sized shreds.

When the water boils add the fusilli. Cook for about ten minutes until it is al dente. The pasta should be just slightly underdone. Drain the pasta.

Preheat the oven to 325°F.

Place the olive oil in a large skillet over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring frequently. Add the peppers and cook for another 3 - 4 minutes.

Add the tomatoes, water, thyme, marjoram and pepper. Stir well.

Add the shredded chicken and stir well. Add the pasta and stir until blended. Add the shredded gouda and stir well.

Place the pasta mixture in a 10 inch oblong Pyrex dish. Place in the oven and bake for about 15 minutes. Sprinkle the grated Parmigiano-Reggiano over the top and bake for another 2 minutes. Serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 531 Calories from Fat 154
% Daily Value
Total Fat 17g 27%
    Saturated Fat 8g 40%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 100mg 33%
Sodium 551mg 19%
Total Carbohydrates 56g 23%
    Dietary Fiber 8g 32%
    Sugars 3g
Protein 41g
Vitamin A 39% Vitamin C 88%
Calcium 37% Iron 29%
Vitamin K 8 mcg Potassium 783 mg
Magnesium 138 mg