|Olive oil/Salad oil||2 Tablespoon|
|Broiler-fryer chicken||3 Pound, cut into pieces|
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Medium, chopped|
|Green peppers||2 , seeded and chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chopped parsley||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Marjoram leaves||1⁄4 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Chicken bouillon cube/1 teaspoon chicken-flavored stock base||1|
|Boiling salted water||2 1⁄2 Cup (40 tbs)|
Heat oil and 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add chicken pieces and cook, turning, until browned on all sides: remove from pan and set aside.
Pour off and discard all but 3 tablespoons of the pan drippings.
Add mushrooms, onion, green peppers, and garlic to pan; reduce heat to medium and cook, stirring, until onion is limp.
Add parsley, water, wine, tomato paste, salt, marjoram, oregano, thyme, and bouillon cube to pan; stir until mixed and cube is dissolved.
Return chicken (except breast pieces) to pan.
Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
Add breast pieces and continue to simmer, covered, for about 20 more minutes or until meat is no longer pink in thickest part (cut a small gash to test).
Just before serving, follow package directions and cook fusilli in a large kettle of boiling salted water until al dente; then drain.
Toss fusilli with remaining 2 tablespoons butter.
Arrange chicken in center of a deep serving plate, place fusilli around chicken, and spoon sauce over chicken.