Italian Chicken over Lemony Spaghetti
with Zucchini and Chili Flakes
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty yet light and guaranteed to put a smile on any pasta-lover’s face.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 clove
Garlic
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise, then cut into ½-inch pieces. Mince garlic. Zest and quarter lemon (quarter both lemons for 4 servings).
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ⅔ cup pasta water (1 cup for 4 servings), then drain. Return empty pot to stove.
Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and 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.
Pat chicken dry with paper towels, then season all over with salt, pepper, and Italian Seasoning. Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 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 pasta over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, about 30 seconds. Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from 2 lemon wedges (4 wedges for 4). Simmer until thickened, about 1 minute. Turn off heat.
Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to pot with sauce; toss to coat. Stir in half the Parmesan; season with salt and pepper. (TIP: If pasta seems dry, stir in reserved cooking water, a splash at a time, until creamy.) Divide between bowls. Top with chicken. Sprinkle with remaining Parmesan, remaining lemon zest, and a pinch of chili flakes, if desired. Serve with remaining lemon wedges on the side.
