Creating memories in the kitchen...One meal at a time.

Wednesday, June 16, 2010

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


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)


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
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Elsie said...

Love your blog - left an award for you on my site

Jessica @ Barefoot by the Sea said...


I'm your newest follower!

Heather said...

Made this and loved it!!

Mary said...

This is an awfully nice recipe. This is my first visit to your blog. I've spent some time reading your earlier posts. I'm so glad I did. I really like your recipes and enjoyed my visit here. I'll be back often to see what else you've been cooking. I hope you are having a wonderful day. Blessings...Mary

Katerina said...

Hi, first time visiting your blog. Your dishes look great. I'll be visiting often.

☺lani☺ said...

looks yum!

christine said...

Sounds delicious. I also don't like using oven on a hit summer weather. This recipe is a must try. Thanks for sharing. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

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