German-Style Smoky Chicken Penne: Dark Meat Chicken, Zucchini & Lemon

🥘 Ingredients

• black pepper
  1 tsp
• chives
  1 unit
• cooking oil
  1 tbsp
• cream cheese
  2 tbsp
• diced skinless dark meat chicken
  12 oz
• lemon
  1 unit
• penne pasta
  8 oz
• salt
  1 tsp
• smoky mustard
  1 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• medium pot
• large pan
• medium bowl

1. 

   1

   veggie stock concentrate zucchini diced skinless dark meat chicken cream cheese smoky mustard lemon penne pasta chives cooking oil salt black pepper

   veggie stock concentrate: 1 unit, zucchini: 1 unit, diced skinless dark meat chicken: 12 oz, cream cheese: 2 tbsp, smoky mustard: 1 tbsp, lemon: 1 unit, penne pasta: 8 oz, chives: 1 unit, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a medium pot of salted water to a boil over high heat.
3. 

   3

   Once boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.
4. 

   4

   While pasta cooks, open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and zucchini in a single layer and season with salt and black pepper. Cook until chicken is browned and zucchini is tender ⏱️ 3 minutes .
5. 

   5

   In a medium bowl , whisk together smoky mustard, veggie stock concentrate, cream cheese, juice from 1 wedge of lemon, and ¼ cup reserved pasta cooking water.
6. 

   6

   Add cooked pasta to pan. Pour in the sauce and toss to combine. Taste and season with additional salt, black pepper, and another squeeze of lemon if desired.
7. 7

   Divide pasta between bowls and top with chives. Serve.