Lemon Fusilli with Chicken & Zucchini
Lemon Zucchini Fusilli with Chicken
20 minutes. Local ingredients. Seriously delicious.
This is one of my favorite easy dinners—and yes, it's built entirely on what grows like crazy here in Panama. Those "bionic zucchini" that somehow go from normal-sized to baseball bat-sized overnight? This is the answer. (Slice them thin and they're perfect.)
Combine that with local chicken, a squeeze of bright lemon, and whatever basil is thriving in your garden, and you've got dinner. No stress. No complicated techniques. Just delicious.
Why This Recipe
It's fast. Seriously. Pasta boils while zucchini caramelizes while chicken cooks. Fifteen minutes and dinner is ready.
It's local. Zucchini, basil, chicken, lemon—all things that thrive here. This is the kind of meal that tastes better because you know where the ingredients come from.
It's flexible. This is a template. Don't have pine nuts? Use sunflower seeds. Want to add cherry tomatoes? Go for it. Fresh mint instead of basil? Do it. The framework works; make it yours.
It works year-round. Even when that bionic zucchini situation is at peak absurdity, you've got dinner figured out.
About the Local Ingredients
🥒 The Zucchini
If you're in Panama, you understand. Slice them thin (1/4-inch) so they caramelize instead of steaming. The high heat is key—you want them golden and crispy at the edges, not soft.
🌿 The Basil
If you can grow it (and you can), fresh basil is non-negotiable. Dried basil will work in a pinch, but fresh brings brightness that makes this dish sing.
🍋 The Lemon
Don't skip the zest and juice—lemon is the magic that ties everything together and cuts through the richness.
Pro Tips
- Don't overcrowd the pan. When browning zucchini, let it sit long enough to get golden before tossing. This takes maybe 2-3 minutes per side.
- Save the pasta water. That starch-laden water is essential—it helps the sauce cling to the pasta. Don't drain it down the sink!
- Cook the chicken just until done. Overcooked chicken gets dry. Once it's golden and cooked through, it's done.
- Finish with fresh basil. Add it at the very end so it stays bright and fresh. Cooking wilts the flavor.
Recipe
Ingredients
- 3 teaspoons salt
- 8 ounces fusilli pasta
- 2 tablespoons olive oil
- 2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
- 1 leek, chopped
- 1/4 cup pine nuts
- 1 lemon rind, cut in strips
- 1 pinch red pepper flakes
- 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
- 5 large basil leaves, sliced
- 1/4 cup grated Parmesan
Instructions
- Bring a large pot of water with 2 teaspoons of salt to a boil; add the fusilli. Cook until al dente.
- Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, leek, pine nuts, lemon peel and red pepper flakes and 1/2 teaspoon 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 1/2 teaspoon 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 1/4 cup of the cooking water. Add fusilli, zucchini and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
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