Fusilli Chicken with Oven Roasted Tomatoes and Broccoli
Bursting with vibrant flavors and wholesome ingredients, Fusilli Chicken with Oven Roasted Tomatoes and Broccoli is the ultimate weeknight dinner recipe that brings gourmet flair to your table in just under an hour. Tender fusilli pasta forms the perfect base for juicy, golden-browned chicken, sweet and slightly blistered cherry tomatoes, and crispy roasted broccoli, all brought together by aromatic garlic, zesty lemon, and a sprinkle of Parmesan cheese. This colorful dish not only satisfies your taste buds with its combination of smoky, savory, and tangy notes but also packs a nutritional punch with roasted veggies and lean protein. Perfectly seasoned with dried herbs and a hint of chili flakes for a subtle kick, this one-pan wonder is as easy to prepare as it is delicious. Ideal for family dinners or casual entertaining, this pasta dish will quickly become a favorite among lovers of fresh, flavorful, and satisfying meals.
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 pieces chicken breast
- 250 grams cherry tomatoes
- 300 grams broccoli florets
- 4 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes
- 50 grams parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cherry tomatoes on one side of the baking sheet and the broccoli florets on the other side. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, and half of the dried oregano and basil. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until the tomatoes are slightly blistered and the broccoli is crispy and tender.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Dice the chicken breasts into bite-sized pieces and season with salt, black pepper, and the remaining oregano and basil.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Reduce the heat to low and add the cooked pasta to the skillet along with the roasted tomatoes, broccoli, and lemon zest. Toss everything together, adding reserved pasta water a little at a time if the dish seems dry.
Remove the skillet from heat and stir in the grated parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Divide the fusilli chicken pasta among serving plates and garnish with extra parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 18.1 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
