Italian Chicken over Lemony Spaghetti

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken breasts (patted dry & sliced crosswise)
  10 oz
• chicken stock concentrate
  1 unit
• chili flakes
  ¼ tsp
• garlic (minced)
  2 cloves
• italian seasoning
  1 tsp
• lemon (zested & quartered)
  2 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• salt
  1 tsp
• sour cream
  2 tbsp
• spaghetti
  8 oz
• vegetable oil
  1 tbsp
• zucchini (trimmed & quartered lengthwise, cut crosswise into ½-inch pieces)
  1 medium

🍳 Cookware

• large pot
• large pan

1. 

   1

   zucchini garlic lemon spaghetti chicken breasts italian seasoning chili flakes chicken stock concentrate sour cream parmesan cheese olive oil vegetable oil butter salt black pepper

   zucchini: 1 medium (trimmed & quartered lengthwise, cut crosswise into ½-inch pieces), garlic: 2 cloves (minced), lemon: 2 unit (zested & quartered), spaghetti: 8 oz, chicken breasts: 10 oz (patted dry & sliced crosswise), italian seasoning: 1 tsp, chili flakes: ¼ tsp, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, parmesan cheese: ½ cup, olive oil: 2 tbsp, vegetable oil: 1 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   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.
4. 

   4

   Meanwhile, heat a drizzle of olive oil in a large 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.
5. 

   5

   While zucchini cooks, season chicken all over with italian seasoning, salt, and pepper. Once zucchini is done, heat a large drizzle of vegetable 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.
6. 

   6

   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, chicken stock concentrate, and juice from half the lemon. Simmer until thickened ⏱️ 1-2 minutes . Turn off heat.
7. 7

   Add spaghetti, zucchini, sour cream, and 1 tbsp butter to sauce; toss to coat. Add half the parmesan cheese; season with salt and pepper. Divide between bowls and top with chicken. Top with remaining parmesan cheese and lemon zest, and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.