This is a great dish for a lunch or dinner option as it is filling and if you have kids that are picky eaters, this will be perfect. I have always hated zucchini in any shape or form but in this dish, it works perfectly as it complements the dish very well.
For this dish you will need to whip out a large pot, a zester, strainer, large pan, paper towels, kosher salt, black pepper, olive oil, cooking oil, and butter.
Tips and Tricks:
Pasta: If you want to check if your spaghetti is al dente, Italian for “to the tooth,” bit into a small strand! It should be mostly tender but still have a firm center.
Italian seasoning: For this dish you will be needing Italian seasoning, this can be found at any local grocery store, but you can also make this homemade in less than 5 min. This seasoning is a blend of 6 different seasonings. These include dried oregano, dried marjoram, dried thyme, died basil, dried rosemary, and dried sage. Personally, I would recommend getting it from the store as it is very unlikely that you have all these seasonings at home, but if you are up for the challenge, you can totally make it at home.
Pasta Sauce: At the end if you need you can stir in some reserved cooking water from the pasta by pouring in a splash at a time until the pasta is thoroughly coated in sauce
Calories: 790
Serving: 4-5 people
Ingredients:
- 2 zucchinis
- 2 cloves garlic
- 1 lemon
- 12 oz spaghetti
- 24 oz chicken breasts
- 2 tbsp Italian seasoning
- 1 tsp chili flakes
- 2 tbsp chicken stock concentrates
- 4 tbsp sour cream
- ½ cup parmesan cheese
Instructions:
1. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Trim a quarter zucchini lengthwise: cut cross into ½ inch-thick pieces. Peel and mince garlic. Zest and quarter lemon
3. Once water is boiling, add spaghetti to pot. Cook stirring occasionally, until al dente, 9-11 min.
4. Reserve 1 cup pasta cooking water then drain
5. Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add zucchini, cook, stirring occasionally until browned and softened, 4-6 min. Season with salt and pepper. Turn off heat and transfer to a plate.
6. While zucchini cooks, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.
7. Once zucchini is done, heat a large drizzle of oil in the same pan over medium high heat. Add chicken and cook until browned and cooked through, 5-7 min, slice chicken crosswise.
8. Heat a drizzle of olive oil in a pot used for spaghetti over medium high heat. Add garlic, half a lemon zest, and a pinch of chili flakes. Cook, stirring until fragrant, 30 seconds
9. Stir in ¾ cup reserved pasta cooking water, stock concentrate and juice from half the lemon. Simmer until thickened, 1-2 min.
10. Add stained spaghetti, zucchini, sour cream, and 2 tbsp butter to a pot with sauce, toss to coat. Add half the Parmesan season with salt and pepper.
11. Divide within bowls and top with chicken and remaining parmesan and lemon zest. You can also add a pinch of chili flakes on top of you want.
12. ENJOY!
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