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Time
30 min
Level
Basic
Author
hellofresh

Italian Chicken over Lemony Spaghetti | with Zucchini and Chili Flakes

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise, then cut into ½-inch pieces. Mince garlic. Zest and quarter lemon (quarter both lemons for 4 servings).
2
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ⅔ cup pasta water (1 cup for 4 servings), then drain. Return empty pot to stove.
3
Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and 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
Pat chicken dry with paper towels, then season all over with salt, pepper, and Italian Seasoning. Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and 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 pasta over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, about 30 seconds. Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from 2 lemon wedges (4 wedges for 4). Simmer until thickened, about 1 minute. Turn off heat.
6
Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to pot with sauce; toss to coat. Stir in half the Parmesan; season with salt and pepper. (TIP: If pasta seems dry, stir in reserved cooking water, a splash at a time, until creamy.) Divide between bowls. Top with chicken. Sprinkle with remaining Parmesan, remaining lemon zest, and a pinch of chili flakes, if desired. Serve with remaining lemon wedges on the side.
Micro nutrients
Total weight
426.78g
Carbs
55.27g
Dietary fiber
5.37g
Sugar
6g
Fats
31.72g
Saturated
10.94g
Poly
2.99g
Mono
7.66g
Trans
0.44g
Proteins
46.38g
Calcium
45.11%
Iron
52%
Magnesium
12.63%
Vitamin C
95.11%
Vitamin A
54.8%
Vitamin D
0.7%
Vitamin B6
0mg
Vitamin B12
21.04%
Sodium
41.64%
Potassium
34.63%
Cholesterol
131.64%
Percentages are based on a diet of 2000 calories a day.
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