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Chicken Penne Limone

Chicken Penne Limone

with Zucchini, Toasted Garlic & Fresh Herbs

When life gives you lemons... you could make lemonade. But wouldn’t you rather whip up a delectable homemade pasta limone? This rich, tangy, oh-so-easy sauce comes together in a flash with lemon zest and juice, Parmesan, and butter—plus toasted garlic and a cream sauce base for good measure. It’s all tossed with penne pasta, sautéed zucchini, and chicken breast strips, then garnished with fresh herbs and more Parm. Each bowl’s served with lemon wedges for squeezing on a little extra zing. This dish is truly the best of the zest.

Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 clove


1 unit


6 ounce

Penne Pasta

(Contains Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit


1 unit

Green Herb Blend

10 ounce

Chicken Breast Strips

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories880 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol185 mg
Sodium660 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.


Large Pot
Large Pan
Slotted Spoon
Paper Towel



• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Mince chives. Finely chop parsley.

Toast Garlic

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. • Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.

Cook Pasta & Zucchini

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, heat a drizzle of oil in pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. • Transfer to a plate.

Cook Chicken

• While zucchini cooks, pat chicken* dry with paper towels; season with salt and pepper. • Once zucchini is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium.

Make Sauce

• Stir in cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in another splash or two of pasta cooking water.

Finish & Serve

• Add drained penne, toasted garlic, zucchini, half the Parmesan, half the herbs, 2 TBSP butter (3 TBSP for 4 servings), and half the lemon zest (use all the zest if desired) to pan with sauce. Toss to combine. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Divide pasta between bowls. Top with remaining Parmesan and herbs. Serve with remaining lemon wedges on the side.