Serves: 2

Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce.

• 1zucchini
• 1clove garlic, minced
• 1lemon
• 6oz spaghetti
• 26 oz boneless skinless chicken breast
• 1TBS Italian seasoning
• 1tsp red pepper flakes
• 2tsp Better Than Bouillon chicken
• 2TBS sour cream
• ¼cup Parmesan cheese
• 2tsp olive oil
• 2tsp cooking oil
• 1TBS butter

Prep:
Bring a large pot of salted water to a boil.
Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces.
Peel and mince garlic.
Zest and quarter lemon.
Cook pasta:
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
Note: Reserve 1 cup pasta cooking water, then drain.

Zucchini:
While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper.
Turn off heat, transfer to a plate. Wipe out pan.

Cook chicken:
Meanwhile, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.
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 (165°F), 3-5 minutes per side.
Turn off heat, transfer to a cutting board to rest.
Once cool enough to handle, slice chicken crosswise.

Make sauce:
Heat a drizzle of olive oil 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.
Stir in ½ cup reserved pasta cooking water, BTB chicken, and juice from two lemon wedges.
Simmer until thickened, 1-2 minutes. Turn off heat.

Finish & serve:
Add drained spaghetti, zucchini, sour cream, and 1 TBS butter to pot with sauce, toss to coat.
Add half the Parmesan and season with salt and pepper.
Stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.
Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon.