Greek-Chicken One-Pan Pasta

• servings: 4
• total time: 30 minutes

Ingredients

4 cups low-sodium chicken broth

3/4 pound fusilli

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving

Kosher salt and freshly ground pepper

1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-by-2 1/2-inch strips

1/3 cup chopped fresh dill, plus more for serving

Directions

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

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.

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