Lemony Fusilli with Chicken Zucchini and Pine Nuts
Brighten up your dinner table with this vibrant and satisfying recipe for Lemony Fusilli with Chicken, Zucchini, and Pine Nuts. Bursting with fresh, zesty flavors, this dish combines tender fusilli pasta, succulent bite-sized chicken, and sautéed zucchini, all brought together with a tangy lemon garlic sauce. A sprinkle of toasted pine nuts adds a delightful crunch, while grated Parmesan cheese melts into a creamy coating. Perfect for busy weeknights, this 30-minute recipe is quick, easy, and packed with wholesome ingredients, offering a harmonious balance of protein, vegetables, and citrusy zing. Garnish with fresh parsley for an herby finish, and watch this one-pan meal become a family favorite.
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 3 tbsp olive oil
- 2 pieces chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half moons
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 0.5 cup grated Parmesan cheese
- 3 tbsp pine nuts, toasted
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the chicken to the skillet and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the zucchini slices and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
Add the cooked chicken back to the skillet along with the lemon zest, lemon juice, and 1/2 cup of the reserved pasta water. Stir everything together and let it simmer for 2 minutes.
Drain the cooked fusilli and add it to the skillet. Sprinkle in the grated Parmesan cheese and toss until all the ingredients are well combined. If the sauce seems too thick, add a bit more reserved pasta water to reach the desired consistency.
Serve the pasta warm, garnished with toasted pine nuts and chopped parsley for a fresh finish. Enjoy immediately!
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.2 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2080 mg | 44% | |
*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.
