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Baked Chicken Fusilli

Servings 4


  • 4 boneless chicken legs
  • 240 g fusilli more if you are big eaters.
  • 350 g Alce Nero Organic Tomato Sauce with Chilli
  • 1/3 to 1/2 cup shredded mozzarella cheese
  • 1/2 cup frozen peas
  • 2-3 tbsp cooking oil
  • Salt and pepper to taste
  • Chopped parsley to garnish


  • Preheat oven to 180C.
  • Season both sides of the chicken generously with salt and pepper.
  • Heat a frying pan on medium-high, then add oil.
  • Cook chicken skin side down for 4-5 minutes or until golden brown, then flip and cook for another 2-3 minutes.
  • Do it in batches if you have to, do not over crowd pan.
  • Bring a large pot of water to boil, then season generously with salt.
  • Cook fusilli in salted water 1-2 minutes just shy of al-dente.
  • In the last minute, add frozen peas.
  • Drain pasta, and pour in sauce into pot.
  • Toss to coat, then transfer pasta with sauce into baking casserole.
  • Lay chicken on top of pasta, and top with cheese.
  • Bake for 20-30 minutes or until cheese is melted, and sauce bubbly.
  • Garnish with chopped cilantro before serving.