This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1⁄2 cup of the cooking liquid, drain.
Meanwhile, in large skillet, heat oil over medium heat. Add chicken and salt; cook, stirring occasionally, until browned, 3 to 4 minutes. Add zucchini; cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl; set aside.
In same skillet, add lemon juice to taste, cook, scraping up browned bits, for 1 to 2 minutes. Add Parmesan, cream, thyme and pepper; cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Stir in pasta, chicken and zucchini. If needed, add reserved cooking liquid, 1 tbsp at a time, to loosen sauce. Stir in lemon zest. Serve immediately.
Tip from The Test Kitchen: To give this pasta a flavour boost, stir in half a teaspoon of hot pepper flakes and a couple of finely grated or pressed garlic cloves with the lemon juice.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 609 mg
- Sugars 2 g
- Protein 27 g
- Calories 539
- Total fat 25 g
- Potassium 430 mg
- Cholesterol 109 mg
- Saturated fat 13 g
- Total carbohydrate 51 g
%RDI
- Iron 22
- Folate 75
- Calcium 22
- Vitamin A 24
- Vitamin C 23
