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Italian Chicken over Lemony Spaghetti
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Italian Chicken over Lemony Spaghetti

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.

Tags:
Family Friendly
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Zester
Strainer
Large Pan
Paper Towel

Instructions

Prep
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 (quarter both lemons for 4 servings).

Cook Pasta
2

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Return empty pot to stove.

Cook Zucchini
3

Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, 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.

Cook Chicken
4

Pat chicken dry with paper towels and 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.

Make Sauce
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, 20-30 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, 1-2 minutes. Turn off heat.

Finish and Serve
6

Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to sauce; toss to coat. Add half the Parmesan; season with salt and pepper. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Divide between bowls. 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.