Lemony Fusilli with Chicken, Zucchini and Pine Nuts

By AnnieMro

Ingredients

• 3 tsp. salt
• 8 ounces whole wheat fusill
• 2 tbsp. olive oil
• 2 slender zucchini, halved lengthwise, sliced into 1/4 inch thick pieces
• 5 green onions, chopped
• 1/4 cup pine nuts
• 1 lemon, rind peeled in strips
• small pinch red pepper flakes
• 12 ounces boneless, skinles chicken breasts, cut into bite-size pieces
• 5 large basil leaves, sliced or use dried or fresh-frozen basil
• 1/4 cup parmesan

Preparation

Step 1

Bring large pot of water with 2 tsp. salt to boil. Add the fusilli and cook until al dente.

Warm 1 tbsp. of oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel and red pepper flakes and 1/2 tsp. 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 bowl. Remove lemon peel from pan. Mince 1/2 tsp. 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 and cook, stirring, until golden, about 7 minutes.

Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini and reserved water to skillet. Cook 1-2 minutes. Transfer to a bowl and top with the basil and Parmesan.