Lemony Fusilli with Chicken, Zucchini and Pine Nuts

I love the fresh flavors of summer and am always on the look out for a quick meal that doesn't require using my oven in 100 + degree weather. I spotted this recipe in a Fitness magazine I subscribe to and the picture looked delicious. Another bonus it can be completed in about 20 minutes. It didn't disappoint at all. The moist, sauteed chicken, tender pasta, and crunchy pine nuts tasted fabulous together . The zucchini, fresh basil, and lemon zest gave it a great fresh taste and the hint of red pepper flakes and Parmesan cheese brought it all together perfectly. I forgot to time it but it did seem to come together fairly quickly. I LOVED it, my husband rated it pretty good and 2 out of my four kids ate it.This will for sure be a new dish added to my summer meal rotation.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

adapted from Fitness Magazine

4 servings

Ingredients:

3 teaspoons salt

8 ounces whole wheat fusilli ( I used Smart Taste Ronzini which looks and tastes like white pasta but has lots of fiber and vitamins)

2 tablespoons olive oil

2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces

5 scallions, chopped

1/4 cup pine nuts

1 lemon zested and 1/2 of it juiced

Small pinch red pepper flakes (I used about 1/4 tsp.)

12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

5 large basil leaves, sliced

1/4 cup grated Parmesan (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 zest, 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. Squeeze half the lemon over the zucchini.

4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken 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.

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

Posted by: Sallie

Champagne Risotto

Risotto is one of my favorite side dishes to accompany a gourmet meal. I love it because it is so versitile. You can start with a good base recipe and customize to your liking by adding any kind of vegetable (peas, asparagus, butternut squash, etc.) or any kind of meat (chicken, lobster, shrimp). This recipe uses champagne which gives it just a bit of a sweet flavor. It is very delicious!

Champagne Risotto

From Giada De Laurentiis

Ingredients:
8 thin slices prosciutto
8 cups reduced-sodium chicken broth
24 asparagus spears, cut diagonally into 1-inch pieces
4 tablespoons butter, divided
2 shallot, finely chopped
1 1/2 cup Arborio rice or medium-grain white rice
1 1/2 cup Champagne
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 2 tablespoons of the butter. Add the shallots and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately. Serves 6.

Posted By: Julia