Italian Chicken Over Lemony Spaghetti (w/ Zucchini & Chili Flakes

Updated at: Wed, 16 Aug 2023 23:50:59 GMT

Step 1

Bring a large pot of salted water to a boil.

Step 2

Wash and dry produce

Step 3

Trim and quarter zucchini lengthwise: cut crosswise into 1/2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.

Step 4

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Step 5

Reserve 1 cup pasta water, then drain.

Step 6

While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, cook stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper.

Step 7

Turn off heat: transfer to a plate. Wipe out pan.

Step 8

Meanwhile, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.

Step 9

Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Step 10

Turn off heat; transfer to a cutting board to rest.

Step 11

Once cool enough to handle, slice chicken crosswise.

Step 12

Heat a drizzle of oil olive in pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring until fragrant, 20-30 seconds.

Step 13

Stir in 1/2 cup reserved pasta water, chicken stock concentrate, and juice from 2 lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.

Step 14

Add drained spaghetti, zucchini, sour cream, and 1 Tbsp butter to pot with sauce, toss to coat.

Step 15

Add half the Parmesan and season with salt and pepper.

Step 16

Divide pasta between bowls. Top with chicken, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

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