Lemon Chicken Pasta

• 2 teaspoons extra-virgin olive oil

• 1 cup spiralized zucchini (see Tip)

• 1 cup baby spinach

• ½ cup shredded skinless rotisserie chicken breast

• ⅛ teaspoon salt

• ⅛ teaspoon ground pepper

• ½ cup cooked whole-wheat spaghetti

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon panko breadcrumbs, toasted (see Tip)

1. Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.

Tips

Make your own zucchini noodles with a spiralizer; you’ll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you’ll use to prepare the rest of the recipe.

To make ahead

Cook pasta up to 1 day ahead and refrigerate.

Equipment

Vegetable spiralizer

Nutrition Facts (per serving)