Lemony pasta with chicken and zucchini
8
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This savory 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 flavor than larger ones. The red pepper flakes add a hit of heat, but you can omit it if you prefer.
Ingredients
Uncooked penne pasta
0.5 pound(s)
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Table salt
0.75 tsp
Black pepper
0.25 tsp
Olive oil
1 Tbsp
Shallot(s)
1 large
Red pepper flakes
0.25 tsp
Uncooked zucchini
2 medium
Grape tomatoes
1 cup(s)
Uncooked turkey bacon
3 slice(s)
Basil
0.5 cup(s)
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Olive oil cooking spray
1 spray(s)
Instructions
1
Cook pasta according to package directions. Drain, reserving ¼ cup cooking water.
2
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.
3
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.
4
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.
5
Serving size: 1⅓ cups
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