DELICIOUS ONE-POT GREEK PASTA DISH IS A 'GREAT WAY TO USE LEFTOVER CHICKEN'

If you are looking for a creative way to use leftover chicken, Martha Stewart's riff on Greek avgolemono is a great dish to try.

Billed as the perfect springtime recipe, this light pasta salad dish is made with refreshing lemon, olive oil and dill. It can be made with just 30 minutes of prep and 30 minutes of cooking all in one-put, making cooking and cleaning a piece of pie.

Other relatively simple and delicious spring recipes you can try include lemon chicken with yogurt, primavera pasta salad, pea and mint risotto, puttanesca pasta, potato salad and egg salad.

READ MORE: Nigella Lawson's lemon chicken with yogurt sauce is a 'stand by' spring recipe

Ingredients

  • 960ml (4 cups) low-sodium chicken broth
  • 340 grams (¾ pound) fusilli
  • 30ml (2 tablespoons) extra-virgin olive oil, plus more for drizzling
  • 3.5ml (½ teaspoon) finely grated lemon zest, plus 20ml (4 teaspoons) fresh juice and more zest for serving
  • 567 grams (1 ¼ pounds) boneless, skinless chicken breasts, cut into 1.27-by-6.35 cm (½-by-2 ½-inch) strips
  • 80ml ( cup) chopped fresh dill, plus more for serving
  • Kosher salt and freshly ground pepper

Instructions

  1. Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, 1.25ml (1/4 teaspoon) pepper, and 120ml (1/2 cup) water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.

  2. 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.

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

This recipe was originally published on Martha Stewart.

2024-03-26T19:08:16Z dg43tfdfdgfd