Lemony Fusilli With Chicken, Zucchini, and Pine Nuts |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu. Ingredients:
3 teaspoons salt |
8 ounces whole wheat fusilli |
2 tablespoons olive oil |
2 zucchini, halved lengthwise, sliced into 1/4-inch thick pieces |
5 scallions, chopped |
1/4 cup pine nuts |
1 lemon, rind peeled in strips |
red pepper flakes, 1 small pinch |
12 ounces boneless skinless chicken breasts, cut into bite-size pieces |
5 large basil leaves, sliced |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
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