Greek-Chicken One-Pan Pasta

Name: Greek-Chicken One-Pan Pasta
Prep time: 30 min
Total time: 30 min
Ingredients: 4 cups low-sodium chicken broth; 3/4 pound fusilli; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving; Kosher salt and freshly ground pepper; 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-by-2 1/2-inch strips; 1/3 cup chopped fresh dill, plus more for serving

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Prep Time: 30 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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4 cups low-sodium chicken broth3/4 pound fusilli2 tablespoons extra-virgin olive oil, plus more for drizzling1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for servingKosher salt and freshly ground pepper1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-by-2 1/2-inch strips1/3 cup chopped fresh dill, plus more for serving

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Instructions

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Step 1

Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.

Step 2

Season chicken generously with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 3 minutes more.

Step 3

Remove from heat; stir in lemon juice and dill. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.