How to Cook Whole Wheat Fusilli Pasta:
Bring water to a boil in a large pot, add salt.
Add pasta and stir to prevent it from sticking.
Cook for 10-12 minutes or until Al Dente.
Drain and serve with your favorite sauce.
Whole Wheat Fusilli with Chicken and Broccoli
250 g Divella Whole Wheat Fusilli
1 cup cooked chicken breast, shredded
1 tbsp Isigny butter
1 cup broccoli flowers
1/2 cup cherry tomatoes, halved
1 tbsp all-purpose flour
1 cup low-fat milk
1 tbsp Pommery Meaux mustard
Salt and ground black pepper
1 cup parmesan cheese, grated
Cook fusilli according to package directions then set aside.
Boil broccoli in water until tender then set aside.
In a pan, cook butter over medium-high heat, add flour and milk and stir to avoid clumps.
Cook until the mixture begins to bubble.
Add in the mustard while stirring occasionally and season with salt and ground pepper.
In a bowl, combine the pasta, cooked chicken breasts, and broccoli, tomatoes, and a quarter of the parmesan cheese.
Season with salt and pepper to taste or as needed.
Top with the rest of the parmesan cheese.
Serve and enjoy!
Durum whole wheat semolina.
*Allergen Information: contains wheat.
Two or three servings of whole-grain such as whole wheat fusilli will give a better boost to your health and reduce the risk of many a disease.
Whole-wheat fusilli have higher fiber content than their regular counterpart. Get 23% to 26% of the daily recommended intake with every hundred-gram serving. The whole-grain variety is said to have relatively lesser calories, carbs, and fat. It has relatively larger contents of nutrients such as the b vitamins folic acid, riboflavin thiamin, and niacin, and minerals such as manganese, selenium, and iron.
Get a boost in nutrients by pairing fusilli with health-promoting ingredients such as vegetables, herbs, and heart-healthy good fats.
|Average Nutritional Values
|Per 100 g
Storage: Store in a cool dry place in an airtight container.