Fusilli pasta (I recommend De Cecco)
Balsamic vinegar (to taste)
Olive oil (to taste)
Rosemary (to taste)
Oregano (to taste)
Crushed red pepper (to taste)
1 Boneless chicken breast

"Fusilli all'Improvisto" translates as "Unexpected fusilli", and comes from the fact that I came up with this this evening at the spur of the moment for a friend of mine who was trying to figure out what she could make for dinner without getting groceries. While I only just thought of this and have yet to try it myself, the result caused my friend to suggest that I should consider doing this professionally.

This recipe takes almost no time to make. First, put on a pot of water with table salt for the fusilli. While doing that, sautée the chicken breast in olive oil and balsamic vinegar until slightly browned on the outside and completely white on the inside.

Once the water comes to a boil, pour in however much fusilli you prefer. I recommend De Cecco fusilli, as it is one of the few brands of fusilli I've found that manages to have substance while not being too hard. If you're using De Cecco, allow the fusilli to cook at medium-high heat for eleven minutes.

Drain the fusilli and toss with the balsamic vinegar, rosemary, oregano, olive oil, crushed red pepper, and chicken breast.


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