Italian Chicken over Lemony Spaghetti
Description
A wonderfuly creamy and zesty dish featuring italian-spiced chicken, browned zucchini, and
spaghetti coated in a cheesy lemon-insufed sauce.
Ingredients (2 servings)
- 1 zucchini
- 1 clove garlic (but go ahead and use more)
- 1 lemon
- ~1 lbs chicken
- 1 tbsp italian seasoning
- 1 tsp chili flakes
- 1 tbsp chicken stock concentrate
- 2 tbsp sour cream
- 1/4 cup parmesean cheese, finely grated
Directions
-
While bringing a large pot of water to a boil, wash and dry all produce. Trim zucchini lengthwise, and cut
crosswise into 1/2" pieces. Peel and mince garlic. Zest and quarter lemon.
-
Once water is boiling, add spaghetti to pot (make sure to salt your pasta water!). Cook until al denta, 9-11 minutes.
Reserve 1 cup pasta water for sauce, and drain the rest. Keep empty pot handy for further steps.
-
While pasta cooks, heat a drizzle of oil in a skillet, preferably nonstick, on med-high heat.
Add zucchini and cook, stirring occasionally, until browned and soft, ~4-6 minutes. Season with salt and pepper
to taste. Turn off heat and transfer to plate; wipe out pan.
-
While zucchini cooks, pat chicken dry with paper towel and season all over with italian seasoning. When zucchini is done,
heat another large drizzle of oil over med-high heat and add chicken. Cook 3-5 minutes per side until cooked through.
Turn off heat and transfer to a cutting board to rest; once cool, slice crosswise into strips.
-
Heat a drizzle of oil in pot used for spaghetti, again over med-high heat. Add garlic and half of lemon zest, and a pinch of chili flakes.
Cook while stirring until fragrant, ~30 seconds. Stir in 1/2 cup of the pasta water from earlier, along with the stock concentrate and
juice from two lemon quarters. Simmer 1-2 minutes until thickened, and turn off heat.
- While warm, add the drained spaghetti, zucchini, sour cream, and 1 tbsp butter to sauce in pot; toss noddles to coat.
Add half the parmesean cheese, and further splashes of pasta water if needed to help thicken sauce to a creamy
consistency. Divide pasta, and top with chicken, chili flakes, lemon zest, and remaining parmesean cheese.
Serve with lemon wedges on the side.
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