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Sumac Lemon Chicken Pasta with Pine Nuts

Sumac Lemon Chicken Pasta with Pine Nuts reads sourness 5.8, citrus 5.7 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Sourness 5.8 · Citrus 5.7 · Salinity 5.4 · Richness 5.2 · Umami 5.0 · Nutty 4.1 · Allium 3.5 · Funk & Ferment 3.2 · Herbaceous 2.6 · Warm Spice 1.9 · Sweetness 1.6 · Earthy 1.3 · Floral 1.2 · Bitterness 1.1 · Heat 0.8 · Fruity 0.8

What's in it (14)

• fusilli pasta — 340 g
• boneless chicken — 454 g
• salt — 5 g
• black pepper — 3 g
• pine nuts — 79 g
• olive oil — 41 g
• garlic — 12 g
• allspice — 5 g
• dried leaf oregano — 1 g
• lemons — 130 g
• low-salt chicken broth — 237 g
• baby spinach — 946 g
• feta cheese crumbles — 57 g
• parsley — 15 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 141.6 kcal, 10.8 g protein, 4.8 g fat, 14.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions, 9-11 minutes; reserve 1 cup of the pasta water, then drain.
2. While the water comes to a boil, season the chicken with 1/2 teaspoon of the salt and the pepper.
3. Toast the pine nuts in a dry large skillet over medium heat, stirring often, until golden brown and fragrant, 3-4 minutes; transfer to a small bowl.
4. Heat 2 tablespoons of the olive oil in the same skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 4-5 minutes.
5. Flip the chicken and cook until the second side is golden and an instant-read thermometer reads 165F, 3-4 minutes more; transfer to a plate.
6. Reduce the heat to medium, add the remaining 1 tablespoon olive oil and the garlic, and saute until fragrant but not browned, 30-45 seconds.
7. Stir in the sumac and oregano and toast until fragrant, about 30 seconds.
8. Pour in the lemon juice and chicken broth, scraping up any browned bits from the pan, and simmer until reduced by about a third, 3-4 minutes.
9. Return the chicken and any accumulated juices to the skillet, then add the spinach a handful at a time, stirring until just wilted, 1-2 minutes.
10. Add the drained pasta, lemon zest, and remaining 1/2 teaspoon salt to the skillet; toss over medium heat, adding splashes of the reserved pasta water as needed, until the sauce clings and the pasta is glossy, 1-2 minutes.
11. Remove from the heat and fold in the feta and half the parsley. Divide among bowls and top with the toasted pine nuts, remaining parsley, and an extra pinch of sumac.

Dishes with a similar flavor shape

• Harissa Chicken Caesar Wraps — Middle Eastern
• Chicken Shawarma Meal Prep Bowls — Middle Eastern
• Vietnamese Lemongrass Tofu — Vietnamese
• Greek-Style Turkey Burgers with Tzatziki — Greek
• Crispy Falafel-Spiced Chicken Tenders — Middle Eastern

Keep reading: what sourness, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.