Italian Chicken over Lemony Spaghetti

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• chili flakes
  2 tsp
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  2 tsp
• paper towels
• pepper
• salt
• sour cream
  4 tbsp
• spaghetti
  12 oz
• vegetable oil
  2 tsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• cutting board

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Mince garlic . Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

   zucchini: 2 unit, garlic: 4 clove, lemon: 2 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook until al dente, ⏱️ 11 minutes . Reserve 1 cup pasta cooking water, then drain. Keep empty pot handy for use in step 5.

   spaghetti: 12 oz
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, ⏱️ 6 minutes . Season with salt and pepper . Turn off heat; transfer to a plate. Wipe out pan.

   olive oil: 2 tsp, salt, pepper
4. 

   4

   While zucchini cooks, pat chicken breasts dry with paper towels and season 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, ⏱️ 7 minutes per side. Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice chicken crosswise.

   chicken breasts: 24 oz, paper towels, Italian seasoning: 2 tbsp, vegetable oil: 2 tsp
5. 

   5

   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 (¾ cup for 4 servings), chicken stock concentrate , and juice from half the lemon. Simmer until thickened, ⏱️ 2 minutes . Turn off heat.

   chili flakes: 2 tsp, chicken stock concentrate: 2 unit
6. 

   6

   Add spaghetti, zucchini, sour cream , and butter to sauce; toss to coat. Add half the Parmesan cheese ; season with salt and pepper. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.) Divide between bowls and top with chicken. Top with remaining Parmesan and lemon zest, and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

   sour cream: 4 tbsp, butter: 2 tbsp, Parmesan cheese: ½ cup