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Italian Chicken over Lemony Spaghetti

Italian Chicken over Lemony Spaghetti

with Zucchini and Chili Flakes

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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:Lightning Prep
Allergens:WheatMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

1 clove

Garlic

1 unit

Lemon

6 ounce

Spaghetti

(ContainsWheat)

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories760 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium540 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
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

2

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain. Keep empty pot handy for step 5.

3

• While pasta cooks, 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.

4

• Meanwhile, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken; 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.

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 (four wedges for 4). Simmer until thickened, 1-2 minutes. Turn off heat.

6

• Add drained spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to sauce; toss to coat. • Add half the Parmesan and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce. • Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.