Fusilli with Lemon Herbed Chicken, Sunchokes, Romanesco, Asparagus, and Leeks

This week I had NO IDEA what I wanted to make. Usually I have an idea by the end of the week, but I was in a pasta rut this week, so I enlisted the help of my instagram followers.

My friend Sam suggested something with seasonal veggies and while most of the time I decide what I am making based off what I can find at the farmers market, I decided to go ALL OUT for Sam.

I already had sunchokes in mind when I got to the market, but then I saw the romanesco I knew I had to buy it, mostly just because it was weird and beautiful.

Fusilli is the perfect pasta for this dish, it’s spirals hug all of the ingredients.

This is for you Sam!

Fusilli with Lemon Herbed Chicken, Sunchokes, Romanesco, Asparagus, and Leeks



5-7 sunchokes, peeled and cut into bite sized pieces

1 medium head romanesco, chopped into bite sized pieces (you can sub in cauliflower)

1 bunch asparagus, cut into bite sized pieces

2 medium leeks, sliced into rounds

1 lb chicken, cut of your choice

2-3 tablespoons poultry seasoning of your choice

1 yellow onion

3 medium lemons

3 cloves garlic

12 oz. fresh or dried fusilli

4 tablespoons unsalted butter, divided

4 tablespoons olive oil, divided plus some

salt and pepper

1/4 cup parmesan cheese


Pre-heat oven to 420 degrees F. In a medium bowl toss chicken with poultry seasoning and set aside. In a large bowl toss sunchokes with the juice of 1 lemon, add in remaining veggies, toss with 2 tablespoons melted butter, 2 tablespoons olive oil, salt, pepper, and a pinch of poultry seasoning. Mix well and pour onto a large baking or roasting sheet. Cook for 20 minutes until veggies are browned and cooked through. In the meantime slice a lemon into rounds and quarter the onion. Heat a cast iron skillet over medium-high heat, add remaining butter and olive oil. Add onion, garlic, and lemon to the hot skillet and then chicken pieces one by one (you may need to reposition onion and lemon as you add chicken). Cook on one side 1-4 minutes, until browned. Turn chicken, cover and cook for an additional 1-4 minutes. Stir, cover, and remove from heat (cooking time will vary on the cut of chicken). Once chicken has cooled, shred it using two forks (optional). Bring a large salted pot of water to a boil and cook according to package directions.

In a serving bowl mix together veggies, chicken, pasta, and cheese.

If you like things extra lemony use the juice from half the remaining lemon mix with a splash of oil, salt, pepper, and a splash of pasta water to make a sauce.

Divide onto plates and serve!



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