RECIPE
12 INGREDIENTS15 STEPS45MIN

Quinoa Fusilli Aglio Olio

4.3
3 Ratings
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Jeanie and Lulu's Kitchen
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.
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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.

45MIN

Total Cooking Time

12

Ingredients
Jeanie and Lulu's Kitchen
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Chicken And Broccoli
1 head
cut into bite-sized florets
to taste
to taste
Aglio Oglio Pasta
1 Tbsp
Lemon-Infused Olive Oil
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
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Directions

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Step 1
Preheat the oven to 400 degrees F (205 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 (to taste) 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 Boneless Skinless Chicken (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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