Quinoa Fusilli Aglio Olio

1. Preheat the oven to 400 F to roast the broccoli. Get a large pot of water on the stove and bring it to a boil for the pasta. Transfer the broccoli florets into a baking dish and give it a good sprinkling of salt. Drizzle the broccoli liberally with olive oil and toss everything together. Roast it in the oven for 10 minutes, until tender.

2. 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. Cook the chicken chunks until cooked through and slightly brown on all sides, about 5 minutes, then remove them and set them aside. In the same pan, start the aglio olio. Combine the olive oil, lemon olive oil (or juice), garlic, parsley, red pepper, and salt to taste. 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. Take the broccoli out of the oven at this point and add it to the pan, along with the chicken chunks. Let all of the flavors simmer together for another 15 minutes.

3. While the sauce is gently cooking, salt the boiling pasta water until it tastes like the sea. Pour the pasta in the boiling water and cook it until it is just tender, about 8 minutes. Reserve 1/4 cup of the pasta cooking water and pour it into the pan of sauce. Drain the pasta and add it to the pan of aglio olio sauce and toss everything thoroughly to combine. Take the pan off of the heat and you are ready to serve!

4. This quinoa fusilli aglio olio can easily feed 4-6, depending on how hungry everyone is. It is just such a light and summery dish and easy to make!