Prep:<\/strong> Zucchini:<\/strong> Cook chicken:<\/strong> Make sauce:<\/strong> 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 \u00bccup 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 \u00bd-inch-thick pieces. Peel and…<\/p>\n
\nBring a large pot of salted water<\/strong> to a boil.
\nTrim and quarter zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick pieces.
\nPeel and mince garlic.<\/strong>
\nZest and quarter lemon.<\/strong>
\nCook pasta:<\/strong>
\nOnce water<\/strong> is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
\nNote:<\/strong> Reserve 1 cup pasta cooking water<\/strong>, then drain.<\/p>\n
\nWhile pasta<\/strong> cooks, heat a drizzle of olive oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Add zucchini,<\/strong> cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt<\/strong> and pepper.<\/strong>
\nTurn off heat, transfer to a plate. Wipe out pan.<\/p>\n
\nMeanwhile, pat chicken<\/strong> dry with paper towels and season all over with Italian Seasoning, salt,<\/strong> and pepper.<\/strong>
\nOnce zucchini<\/strong> is done, heat a large drizzle of oil<\/strong> in same pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through (165\u00b0F), 3-5 minutes per side.
\nTurn off heat, transfer to a cutting board to rest.
\nOnce cool enough to handle, slice chicken<\/strong> crosswise.<\/p>\n
\nHeat a drizzle of olive oil<\/strong> in pot used for spaghetti<\/strong> over medium-high heat.
\nAdd garlic,<\/strong> half the lemon zest,<\/strong> and a pinch of chili flakes<\/strong><\/span>. Cook, stirring, until fragrant, 20-30 seconds.
\nStir in \u00bd cup reserved pasta cooking water<\/strong>, BTB chicken<\/strong>, and juice from two lemon wedges.<\/strong>
\nSimmer until thickened, 1-2 minutes. Turn off heat.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/01\/HFItChickenServe.jpg?resize=300%2C176\")
\nFinish & serve:<\/strong>
\nAdd drained spaghetti, zucchini, sour cream,<\/strong> and 1 TBS butter<\/strong> to pot with sauce,<\/strong> toss to coat.
\nAdd half the Parmesan<\/strong> and season with salt<\/strong> and pepper.<\/strong>
\nStir in more reserved pasta cooking water<\/strong> a splash at a time until spaghetti<\/strong> is coated in a creamy sauce.<\/strong>
\nDivide pasta<\/strong> between bowls. Top with chicken,<\/strong> remaining Parmesan,<\/strong> remaining lemon zest,<\/strong> and a pinch of chili flakes<\/span><\/strong> if desired. Serve with any remaining lemon.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"