Italian Chicken Pasta: A Zesty and Spicy Treat For Your Tongue

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If you’re anything like me, cooking something you’ve never done before can seem daunting. This Italian Chicken Pasta is a perfect start for beginners chefs that want to dip their toes in culinary. This recipe should take a little over half an hour and feed two.

Ingredients

• 1 Zucchini
• 1 Lemon
• 1 Clove of Garlic
• 10 ounce Chicken Cutlets
• Spaghetti
• 1 tbsp Italian Seasoning
• 1 tsp Chili Flakes
• 1 1/2 tbsp Sour Cream
• ¼ cup Parmesan Cheese
• 1 tbsp Chicken Stock Concentrate
• 4 tsp Olive Oil
• 1 tablespoon
• Butter
• Salt
• Pepper

Instructions

1. Bring a large pot of salted water to a boil. While the water boils, cut zucchini lengthwise into quarters; cut crosswise into 1⁄2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.
2. Add spaghetti to boiling water. Cook, stirring occasionally, until al dente for 9-11 minutes. Keep 1 cup pasta cooking water, then drain the rest.
3. While the pasta cooks, heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Add the zucchini stirring occasionally, until browned and softened for 4-6 minutes. Season with salt and pepper. Turn off the heat and transfer to a plate. Wipe out and keep the pan.
4. next 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 and cook until browned and cooked through for 3-5 minutes per side. Turn off the heat and transfer chicken to a cutting board to cool. Once cool, slice chicken crosswise.
5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant for 20-30 seconds.
6. Stir in 1⁄2 cup reserved pasta cooking water, stock concentrate, and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
7. Add spaghetti, zucchini, sour cream, and 1 TBSP butter to the pot with sauce and 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 any remaining lemon wedges on the side.

Want to make dessert?