Chicken Penne al Limone
with Zucchini, Toasted Garlic & Fresh Parsley
Ingredients (2 servings)
- 1 clove garlic
- 1 zucchini
- 1 lemon
- ¼ ounce parsley
- 6 ounces penne pasta
- 10 ounces chopped chicken breast
- 4 ounces cream sauce base
- 3 tablespoons Parmesan cheese
- 2 tablespoons butter
- Olive oil
- Cooking oil
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to a boil. Mince the garlic, slice the zucchini, zest and quarter the lemon, and chop the parsley.
- Heat a drizzle of olive oil in a large pan over medium heat. Cook the garlic until lightly golden, about 1 minute. Remove from the pan and set aside.
- Cook the penne until al dente (9–11 minutes). Reserve 1 cup pasta cooking water, then drain.
- In the same pan, cook the zucchini until tender and lightly browned. Remove from the pan.
- Add a drizzle of cooking oil and cook the chicken until browned and cooked through. Season with salt and pepper.
- Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice. Simmer until slightly thickened.
- Add the cooked pasta, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest, and 2 tablespoons butter. Toss until coated, adding more pasta water if needed.
- Divide between bowls. Top with the remaining Parmesan and parsley. Serve with the remaining lemon wedges.
