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Roast the bell pepper over an open flame until the skin has been charred black.
Peel off the black skin then deseed the bell pepper. Slice it into strips. Set aside.
Pour the olive oil onto a saute pan over medium-low heat. Saute the garlic and then the onions.
Saute the zucchini. Saute until the zucchini has been cooked.
Toss in the red bell peppers, sun dried tomatoes and chicken strips.
Add in the fusilli pasta and queso de bola. Mix until everything is well incorporated. Season with salt and ground black pepper.
Sprinkle with more queso de bola and basil leaves. Serve immediately.
Ingredients
Directions
Roast the bell pepper over an open flame until the skin has been charred black.
Peel off the black skin then deseed the bell pepper. Slice it into strips. Set aside.
Pour the olive oil onto a saute pan over medium-low heat. Saute the garlic and then the onions.
Saute the zucchini. Saute until the zucchini has been cooked.
Toss in the red bell peppers, sun dried tomatoes and chicken strips.
Add in the fusilli pasta and queso de bola. Mix until everything is well incorporated. Season with salt and ground black pepper.
Sprinkle with more queso de bola and basil leaves. Serve immediately.
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