Quinoa Fusilli Aglio Olio

12 INGREDIENTS • 15 STEPS • 45MINS

Quinoa Fusilli Aglio Olio

Recipe

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.

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Quinoa Fusilli Aglio Olio

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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.

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.

http://jeanieandluluskitchen.com/

45MINS

Total Time

$3.80

Cost Per Serving

Ingredients

Servings

4

us / metric

Chicken And Broccoli

1 lb

Boneless Skinless Chicken, diced

1 head

cut into bite-sized florets

as needed

to taste

Aglio Oglio Pasta

1 cup

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

Nutrition Per Serving

VIEW ALL

Calories

1132

Fat

64.4 g

Protein

53.1 g

Carbs

86.5 g

Love This Recipe?

Quinoa Fusilli Aglio Olio

Save

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.

http://jeanieandluluskitchen.com/

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 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 Boneless Skinless Chicken (1 lb) pieces with Salt (1 pinch) then add them to the hot pan.

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 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 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!

step 15 Top the pasta with Parmesan Cheese (as needed) and serve immediately!

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