Lemon Garlic Chicken and Zucchini Pasta
Note: Done in less than 30 minutes, this quick and easy creamy pasta is packed with tender bites of chicken and zucchini, bathed in a garlicky lemon sauce. From Meredith Deeds.
• 12 oz. uncooked cavatappi, farfalle or penne pasta
• 1 tbsp. olive oil
• 1 lb. chicken tenders, cut into 1-in. pieces
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 3 medium zucchini or yellow squash, trimmed and cut into 1/4-in. slices
• 3 garlic cloves, minced
• 1 c. low-sodium chicken broth
• 3/4 c. heavy cream
• Zest of 1 lemon
• 2 tbsp. freshly squeezed lemon juice
• 1/4 c. freshly grated Parmesan cheese
• 2 tbsp. chopped fresh parsley leaves
Cook pasta according to package directions, using the minimum time. Drain.
Meanwhile, in a nonstick 12-inch skillet, heat the oil over medium-high heat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken, stirring, until thoroughly cooked, about 5 minutes. Use a slotted spoon to transfer chicken to a plate. Add the zucchini and cook, stirring occasionally, until slightly browned, about 4 minutes. Transfer to a plate. Add the garlic and cook for 1 minute.
Add the broth, cream, zest and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook over high heat, stirring occasionally, for 5 minutes, or until slightly thickened. Stir in the lemon juice. Add the cooked pasta, chicken, zucchini and Parmesan cheese to the sauce and cook, stirring occasionally, until hot, about 1 to 2 minutes. Transfer to a serving dish, garnish with parsley and more Parmesan cheese if desired.
Nutrition information per serving:
Calories 735 Fat 26 g Sodium 800 mg
Carbohydrates 79 g Saturated fat 12 g Total sugars 5 g
Protein 46 g Cholesterol 125 mg Dietary fiber 6 g
Exchanges per serving: 1 vegetable, 5 starch, 4 lean protein, 2 ½ fat.