Fusilli with Smoked Gouda and Chicken



Serving size

about 2 cups
30 Minutes

This recipe can be multiplied and makes great leftovers.

Fusilli with Smoked Gouda and Chicken


3 quart Water
12 ounce Rotisserie chicken
8 ounce Whole wheat Fusilli (or gluten-free fusilli)
1 tsp. Olive oil
1 large White onions (diced)
2 clove Garlic, raw (minced)
1 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (cut into large dice)
2 15 ounce can No salt added canned diced tomatoes
1/2 cup Water
1 tsp., leaves Dried thyme
1 tsp. Dried marjoram
1 to taste Black pepper
4 ounce Gouda cheese (smoked gouda, shredded)
1 ounce Parmesan cheese (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.

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GERD / Acid Reflux

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


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

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the rotisserie chicken is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

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.

"What happens to the hole when the cheese is gone?"

Bertolt Brecht, Poet