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Lemony Fusilli With Chicken, Zucchini and Pine Nuts

Lemony Fusilli With Chicken, Zucchini and Pine Nuts

Nutrition Facts
  • cal. (kcal) 426
Lemony Fusilli With Chicken, Zucchini and Pine Nuts
  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins
  • Carb Grams Per Serving: 49


  • 3 teaspoons salt
  • 8 ounces whole-wheat fusilli
  • 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, rind peeled in strips
  • small pinch red pepper flakes
  • 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 peel and 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. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
  4. 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.
  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 Information

Servings Per Recipe: 4
PER SERVING: 426 cal., 14 g total fat (2 g sat. fat), 49 g carb. (6 g fiber), 32 g pro.