Tag: Italian Chicken and Lemon Spaghetti

Italian Chicken with Lemony Spaghetti

Italian Chicken with Lemony Spaghetti

by Engineered Mama ♥ 0 Leave a Comment

My sister-in-law was kind enough to share this Hello Fresh recipe with me. It looked so fantastic that I HAD to try it! I tweaked a few things based on ingredients I had in hand and this is definitely a new favorite in our house!

Ingredients

  • 2 zucchini, sliced and quartered
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • 1 lemon, quartered
  • 16 oz whole wheat spaghetti (or any other preferred pasta)
  • 20 oz chicken cutlets
  • 2 Tbsp Italian seasoning
  • 1 tsp chili flakes
  • 3/4 cup chicken stock
  • Extra Virgin olive oil
  • 2 Tbsp butter
  • 3 Tbsp sour cream
  • Salt and ground black pepper, to taste
  • 6 Tbsp Parmesan cheese, shredded

Directions

  1. Bring a pot of water to boil for pasta. While water is reaching boiling, cut zucchini into slices, then into fourths and slice mushrooms. Zest and quarter lemon.
  2. Cook pasta to package instructions, drain, add a small amount of olive oil and set aside in a bowl.
  3. Heat a drizzle of olive oil in a skillet on medium-high heat. Sauté zucchini and mushrooms until golden brown, stirring occasionally (approximately 4-6 minutes. Season with salt and pepper. Transfer to a plate and set aside.
  4. Place a large drizzle of oil on the zucchini skillet on medium-high. Pat chicken dry, season with salt, pepper, and Italian seasoning on both sides. Add chicken to skillet and cook until browned and cooked through, 3-5 minutes or until internal temperature reads 165 degrees on an instant read thermometer.
  5. Tuen off what and transfer chicken to a cutting board to rest. Once chicken is cool enough to handle, cut chicken crosswise.
  6. Heat a drizzle of olive oil in the pot used for the pasta on medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes to the pot. Stir until fragrant, 20-30 seconds.
  7. Stir in chicken stock and juice from 4 lemon wedges. Stir until thickened, 1-2 minutes. Turn off heat.
  8. Add pasta, zucchini and mushrooms, sour cream, and butter to the pot and toss to coat. Add half of the Parmesan cheese and salt and pepper.
  9. Add pasta to bowls, too with chicken and garnish with remaining Parmesan, lemon zest, and a pinch of chili flakes. Serve with any remaining lemon wedges on the side.
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