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RECIPE
12 INGREDIENTS 15 STEPS 45min

Quinoa Fusilli Aglio Olio

4.3
3 Ratings
This quinoa fusilli aglio olio was such an amazing light and summery dish, let me tell you. It also brought back great family memories! I hope you all enjoy this Italian classic as much as my family did.
Quinoa Fusilli Aglio Olio Recipe | SideChef
This quinoa fusilli aglio olio was such an amazing light and summery dish, let me tell you. It also brought back great family memories! I hope you all enjoy this Italian classic as much as my family did.
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
45min
Total Time
30min
Active Time
$3.80
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Chicken And Broccoli

1 head
cut into bite-sized florets
as needed
to taste

Aglio Oglio Pasta

1 Tbsp
Lemon-Infused Olive Oil
or 1 Tbsp. of lemon juice
8 cloves
Garlic , minced
1 cup
Fresh Parsley , de-stemmed, finely chopped
1 pinch
1 pinch
Crushed Red Pepper Flakes
1 lb
Quinoa Fusilli
as needed
Parmesan Cheese , freshly grated
for topping
Save Time,
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Nutrition Per Serving

VIEW ALL
CALORIES
1132
FAT
64.4 g
PROTEIN
53.1 g
CARBS
86.5 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Get a large pot of water on the stove to boil.
Step 3
Transfer the Broccoli (1 head) florets into a baking dish and give them a generous pinch of Salt (to taste) .
Step 4
Drizzle the broccoli liberally with Extra-Virgin Olive Oil (as needed) and toss everything together. Roast broccoli in the oven for 10 minutes, until tender.
Step 5
In the meantime place a large pan on the stove and heat a dash of olive oil in it over medium-high heat.
Step 6
Season the Tyson® Chicken Breasts (1 lb) pieces with Salt (1 pinch) then add them to the hot pan.
Step 7
Cook the chicken until it is completely cooked through and slightly brown, about 5 minutes, then remove it from the pan and set aside.
Step 8
In the same pan, combine the Olive Oil (1 cup) , Lemon-Infused Olive Oil (1 Tbsp) , Garlic (8 cloves) , Fresh Parsley (1 cup) , Crushed Red Pepper Flakes (1 pinch) , and Salt (to taste) .
Step 9
Let the aglio olio sauce come to a low boil then quickly turn down the heat to low to let the flavors gently infuse for 5 minutes.
Step 10
Take the broccoli out of the oven at this point and add it to the aglio olio sauce, along with the chicken chunks. Let all of the flavors meld together on low for another 15 minutes.
Step 11
While the sauce is cooking, salt the boiling pasta water until it tastes like the sea.
Step 12
Pour the Quinoa Fusilli (1 lb) in the boiling water and cook it until it is just tender for about 8 minutes.
Step 13
Reserve 1/4 cup of the pasta cooking water and pour it into the pan of sauce.
Step 14
Drain the pasta and add it to the pan of aglio olio sauce and toss everything thoroughly to combine, then remove from heat.
Step 15
Top the pasta with Parmesan Cheese (as needed) and serve immediately!
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Nutrition Per Serving
Calories
1132
% Daily Value*
Fat
64.4 g
83%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
117.9 mg
39%
Carbohydrates
86.5 g
31%
Fiber
2.2 g
8%
Sugars
1.2 g
--
Protein
53.1 g
106%
Sodium
59771.1 mg
2599%
Vitamin D
--
--
Calcium
62.1 mg
5%
Iron
1.9 mg
11%
Potassium
731.3 mg
16%
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