Best 3 Lemony Fusilli With Chicken Zucchini And Pine Nuts Recipes
Are you looking for a quick and easy meal that's packed with flavor? Look no further than lemony fusilli with chicken, zucchini, and pine nuts. This simple dish is made with a handful of pantry staples and comes together in just 30 minutes. The chicken is tender and juicy, the zucchini is crisp and flavorful, and the pine nuts add a nutty crunch. The whole thing is tossed in a light and tangy lemon sauce that will leave you craving more.
This recipe is also incredibly versatile. Don't have chicken on hand? No problem! You can easily substitute tofu, shrimp, or salmon. Don't like zucchini? Try using broccoli, asparagus, or bell peppers instead. And if you don't have pine nuts, you can use walnuts, almonds, or even sunflower seeds. No matter what changes you make, this dish is sure to be a hit!
In addition to the main recipe, this article also includes a few bonus recipes that are perfect for summer. There's a refreshing lemon sorbet that's perfect for a light dessert, a zesty lemon vinaigrette that's great for salads or grilled vegetables, and a tangy lemon curd that's perfect for spreading on toast or scones. With so many delicious recipes to choose from, you're sure to find something that everyone will enjoy.
LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS
This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.
Provided by Sara Morford
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
- 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.
- 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.
- 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.
- 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.
LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente. 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. 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. 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. 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
LEMON PASTA WITH CHICKEN AND PINE NUTS
Yield Makes 4 to 6 Servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
- Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
Tips:
- Prep your ingredients in advance: Dicing the chicken, zucchini, and garlic, as well as measuring out the pine nuts and lemon zest, will save you time when you're ready to cook.
- Don't overcrowd the pan: When searing the chicken, make sure to do it in batches if necessary to avoid overcrowding the pan. This will help the chicken cook evenly and prevent it from steaming.
- Use a well-seasoned skillet: A well-seasoned skillet will help prevent the chicken and vegetables from sticking.
- Cook the chicken and vegetables until they're slightly browned: This will give them a nice flavor and texture.
- Add the lemon juice and zest at the end: This will brighten up the dish and prevent the lemon flavor from becoming too overpowering.
- Serve immediately: This dish is best served immediately, while the chicken and vegetables are still hot and the sauce is creamy.
Conclusion:
This lemony fusilli with chicken, zucchini, and pine nuts is a quick and easy weeknight meal that's packed with flavor. The chicken and vegetables are cooked in a creamy lemon sauce, and the pine nuts add a nice crunch. This dish is sure to please the whole family.
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