Greek-chicken One-pan Pasta

4 cups low-sodium chicken broth

0.75 pound fusilli

2 tablespoons extra-virgin olive oil, plus more for drizzling

0.5 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving

Kosher salt and freshly ground pepper

1.25 pounds boneless, skinless chicken breasts, cut into ½-by-2 ½-inch strips

⅓ cup chopped fresh dill, plus more for serving

Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, ¼ teaspoon pepper, and ½ 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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m