Lemony pasta with chicken and zucchini
This savoury pasta dish adds turkey bacon to the classic combination of lemon and chicken while adding in a mix of fresh vegetables for good measure. And it’s ready in less than 30 minutes. Grit tends to cling to the skin of zucchini, especially if it’s from the farmers’ market. Give the squash a gentle go-over with a vegetable brush under cold running water just before cooking to clean it thoroughly. Also, make sure to choose a medium-sized zucchini, since it will have better flavour than larger ones. The red pepper flakes add a hit of heat, but you can omit it if you prefer.
½ pound(s), or other short shape
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/2-inch pieces
1 large, thinly sliced
Crushed red pepper flakes
2 medium, quartered lengthwise and cut into 1/2-inch pieces
1 cup(s), halved
Uncooked turkey bacon
3 slice(s), cooked crisp and crumbled
½ cup(s), loosely packed fresh leaves, thinly sliced
1 tsp(s), grated
Fresh lemon juice
Olive oil cooking spray
- Cook pasta according to package directions. Drain, reserving ¼ cup cooking water.
- Meanwhile, spray large skillet with olive-oil nonstick spray and set over medium-high heat. Sprinkle chicken with ½ teaspoon salt and black pepper. Add to skillet and cook, stirring occasionally, just until chicken is cooked through, about 3 minutes. Transfer chicken to bowl.
- Add oil to skillet. Add shallot and red pepper flakes and cook, stirring often, until shallot is golden, about 2 minutes. Add zucchini and remaining ¼ teaspoon salt and cook, stirring occasionally, until zucchini are crisp-tender, about 2 minutes.
- Add pasta, chicken and any accumulated juices, tomatoes, bacon, basil, and lemon zest and juice to skillet and stir to combine. If needed, stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten.
- Serving size: 1⅓ cups