Directions: |
Directions:1) Bring a large pot of salted water to a boil. Once boiling, add spaghetti, stirring occasional until desired level of cook ~9-11 minutes. Reserve 1 cup of cooking water and drain the rest.
Work on the below steps while the pasta is cooking.
2) Rinse and dry to lemon and zucchini
3) Trim and quarter zucchini lengthwise, then cut in ½ inch pieces.
4) Zest and quarter the lemon
5) Drizzle oil into a large pan over medium-high head. Add zucchini and cook until borwned and softened, stirring occasionally. Season with salt and peper and pour on a plate.
6) Whgile zucchini is cooking, poatr the chicken dry with paper towels and season with italian seasoning and salt/pepper if lacking in the mix.
7) Once zucchini is done, wipe out the pan and head a drizzle of oil over medium-high heat. Cook chicken until borwned and cooked to 165ºF, ~5-7 minutes each side
8) once cooked, transfer to cutting board to rest for 5-10 minutes. Onced cooled, sliced crosswise
9) Heat a drizzle of oil over medioum-high heat in the pot used to cooking the pasta. Add the garlic and half of the lemon zest. Stir until fragrant ~30 seconds
10) Stir in ¾ cup of reserved cooking water, stock concentrate and juice from ½ lemon. Simmer until thickened ~1-2 minutes.
11) Remove from heat and add the drainex pasta, zucchini, sour cream and butter to the pot. Toss to coat.
IF no enough sauce, add in a little more pasta water
12) Add hald the cheese and season wtih salt and pepper to taste.
13) Divde the pasta between 4 bowls or plates, top with the sliced chicken and then remaining cheese and lemon zest if desired. |
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