Lemon Chili Pasta with Chicken and Broccolini
A fiber-packed, protein-forward weeknight dinner with zesty lemon, gentle Aleppo pepper heat, and nutrient-rich broccolini—all ready in about 40 minutes.
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Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 3/4 lb (340 g) boneless, skinless chicken breast cut into 1-inch cubes
- 1 teaspoon garlic powder
- Zest of 1/2 lemon
- Salt and freshly ground black pepper to taste
- 1/4 cup (60 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 5 garlic cloves thinly sliced
- 1/2 teaspoon Aleppo pepper adjust to taste
For the Pasta & Vegetables:
- 8 oz (225 g) whole wheat fusilli pasta
- 2 bunches broccolini trimmed and cut into 1-2 inch pieces
- 2 tablespoons olive oil
- Zest of 1/2 lemon + 2 teaspoons fresh lemon juice
- 1/2 cup (120 ml) reserved pasta water
- Salt and pepper to taste
- 3 tablespoons fresh flat-leaf parsley finely chopped (plus more for garnish)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook fusilli until 2 minutes short of al dente, about 8 minutes.
- Reserve 1/2 cup pasta water, then drain and set pasta aside.
Sauté the Chicken and Broccolini:
- In a bowl, toss chicken with garlic powder, lemon zest, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add sliced garlic and Aleppo pepper; sauté for 30-45 seconds until fragrant.
- Add chicken and cook for 4-5 minutes until mostly cooked through.
- Pour in the wine and simmer for 1-2 minutes until reduced.
- Add broccolini and sauté uncovered for 6-7 minutes until tender and lightly browned.
Combine and Finish:
- Reduce heat to medium. Add 2 tablespoons olive oil, lemon juice, a splash of pasta water, the cooked pasta, and remaining lemon zest.
- Toss to combine until evenly coated.
- Once pasta is al dente, remove from heat and stir in parsley. Adjust seasoning to taste.
Serve:
- Plate warm, garnishing with extra parsley, lemon zest, and cracked pepper if desired.
Notes
The best way to cook this recipe is to prep first, then cook the pasta and shortly after you add the pasta to the boiling water, start cooking the chicken and broccolini. This will cut down on your cook time and ensure your pasta doesn't get cold (and stuck together) while you're cooking the chicken and broccolini.
Alternatively, you can make this a one-pan dinner by cooking the chicken and broccolini in the same dutch oven (or rondeau or saucier) as the pasta.
Nutrition
Calories: 430kcal | Carbohydrates: 39g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Fiber: 6g