Quinoa Fusilli Aglio Olio Recipe

Name: Quinoa Fusilli Aglio Olio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Small Head Of Broccoli, Cut Into Bite Sized Florets; Olive Oil, As Needed For Browning And Roasting; Salt, As Needed For Seasoning; 1 pound Boneless, Skinless Chicken Tenderloins, Cut In Half Lengthwise And Diced Small; 1 cup Olive Oil; 1 Tablespoon Lemon Infused Olive Oil Or Lemon Juice (to Really Wake Up The Sauce!); 8 cloves Garlic, Finely Minced; 1 bunch Fresh Parsley, Stems Removed And Coarsely Chopped (save The Stems For An Herb Bunch To Use In Soup Or Stock); 1 pinch Crushed Red Pepper; 1 pinch Salt; 1 pound Quinoa Fusilli (can Be Found In Many Shops, I Get Mine At Trader Joe's); Freshly Grated Parmesan, For Topping

Servings: persons

1 head Small Head Of Broccoli, Cut Into Bite Sized Florets
Olive Oil, As Needed For Browning And Roasting
Salt, As Needed For Seasoning
1 pound Boneless, Skinless Chicken Tenderloins, Cut In Half Lengthwise And Diced Small
1 cup Olive Oil
1 Tablespoon Lemon Infused Olive Oil Or Lemon Juice (to Really Wake Up The Sauce!)
8 cloves Garlic, Finely Minced
1 bunch Fresh Parsley, Stems Removed And Coarsely Chopped (save The Stems For An Herb Bunch To Use In Soup Or Stock)
1 pinch Crushed Red Pepper
1 pinch Salt
1 pound Quinoa Fusilli (can Be Found In Many Shops, I Get Mine At Trader Joe's)
Freshly Grated Parmesan, For Topping

1
1.
2
Preheat the oven to 400 F to roast the broccoli.
3
Get a large pot of water on the stove and bring it to a boil for the pasta.
4
Transfer the broccoli florets into a baking dish and give it a good sprinkling of salt.
5
Drizzle the broccoli liberally with olive oil and toss everything together.
6
Roast it in the oven for 10 minutes, until tender.
7
2.
8
In the meantime get a large pan with deep sides, like a rondeau, on the stove and heat a splash of olive oil over medium high heat.
9
Cook the chicken chunks until cooked through and slightly brown on all sides, about 5 minutes, then remove them and set them aside.
10
In the same pan, start the aglio olio.
11
Combine the olive oil, lemon olive oil (or juice), garlic, parsley, red pepper, and salt to taste.
12
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.
13
Take the broccoli out of the oven at this point and add it to the pan, along with the chicken chunks.
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Let all of the flavors simmer together for another 15 minutes.
15
3.
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While the sauce is gently cooking, salt the boiling pasta water until it tastes like the sea.
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Pour the pasta in the boiling water and cook it until it is just tender, about 8 minutes.
18
Reserve 1/4 cup of the pasta cooking water and pour it into the pan of sauce.
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Drain the pasta and add it to the pan of aglio olio sauce and toss everything thoroughly to combine.
20
Take the pan off of the heat and you are ready to serve!
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4.
22
This quinoa fusilli aglio olio can easily feed 4-6, depending on how hungry everyone is.
23
It is just such a light and summery dish and easy to make!

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head Small Head Of Broccoli, Cut Into Bite Sized Florets, Olive Oil, As Needed For Browning And Roasting, Salt, As Needed For Seasoning, 1 pound Boneless, Skinless Chicken Tenderloins, Cut In Half Lengthwise And Diced Small, and more.

Yes, Quinoa Fusilli Aglio Olio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Fusilli Aglio Olio

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