Lemony pasta with chicken and zucchini
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
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, 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