Rating: 5 stars
3 Ratings
  • 5 star values: 3
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In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2019

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Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

350 calories; protein 28.6g; carbohydrates 26.9g; dietary fiber 4.2g; sugars 3g; fat 15.3g; saturated fat 3.8g; cholesterol 65.7mg; vitamin a iu 2108.4IU; vitamin c 31.7mg; folate 44.3mcg; calcium 187.1mg; iron 2.7mg; magnesium 90.7mg; potassium 516.8mg; sodium 712.4mg.
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