GREEK-CHICKEN ONE-PAN PASTA

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Greek-Chicken One-Pan Pasta image

This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

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

Steps:

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

*** Explore more Greek-Chicken One-Pan Pasta Recipes »

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