Greek Chicken Pasta

Recipe adapted for kosher cooking from Martha Stewart. Serves 4


  • 1 1/4 lbs Grow and Behold Boneless, Skinless Chicken Breast Filets, fully cooked and cut into strips
  • 1 quart Grow and Behold Chicken Bone Broth
  • 3/4lb fusilli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon lemon zest, plus 4 teaspoons fresh lemon juice and more zest for serving
  • 1/3 cup chopped fresh dill, plus more for serving
  • Salt and Pepper, to taste


  • 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 olive oil.

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