Lemony Chicken Spaghetti
Dinner
Ingredients
2 small zucchini
2 lemons
24 oz. chicken breasts
2 tsp. chili flakes
4 Tbsp. sour cream
2 clove garlic
12 oz. spaghetti
2 Tbsp. Italian seasoning
2 units of chicken stock
1/2 cup Parmesan Cheese
2 tsp. olive oil
2 Tbsp. butter
2 tsp. vegetable oil
Directions
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Keep empty pot handy for use in step 5.
Meanwhile, cook zucchini. If oven is on, consider putting zucchini in oven to bake until slightly brown (have used oven temps from 350°-450° in the past). If oven is not on already, however, 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.
While zucchini cooks, 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, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice chicken crosswise.
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, 30 seconds. Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from half the lemon. Simmer until thickened, 1-2 minutes. Turn off heat.
Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to sauce; toss to coat. Add half the Parmesan; season with salt and pepper. TIP: if needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. Divide between bowls and top with chicken. Top with remaining Parmesan and lemon zest, and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.