Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

2 Tsp. Salt
8 Oz. Whole Wheat Fusilli
2 Tbsp. Olive Oil
2 Slender Zucchini, Halved Lengthwise, Sliced into ¼ Inch Thick
5 Scallions, Chopped
¼ Cup Pine Nuts
Small Pinch Red Pepper Flakes
12 Oz. Boneless, Skinless Chicken Breasts, Cut into Bite Size Pieces
5 Large Basil Leaves, Sliced
¼ Cup Grated Parmesan (Optional)

Bring a large pot of water with 2 tsp of the salt to a boil; add the fusilli. Cook until al dente. Warm 1 tbsp. of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, and red pepper flakes and ½ tsp of salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince ½ tsp of the peel and discard the rest. Squeeze half the lemon over the zucchini. Turn heat to medium- high and swirl in remaining olive oil. Add the chicken, minced lemon peel and remaining salt and cook, stirring, until golden, about 7 minutes. Drain fusilli, reserving ¼ cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1-2 minutes. Transfer to a bowl and top with basil, and if using, parmesan.

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