Instructions
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Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, 1.25ml (1/4 teaspoon) pepper, and 120ml (1/2 cup) water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
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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.
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Remove from heat; stir in lemon juice and dill. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
This recipe was originally published on Martha Stewart.
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