NUTRITION

SERVINGS

INGREDIENTS

3 oz dry spaghetti noodles

1.5 oz shredded rotisserie chicken

1 cup sliced zucchini

1 cup sliced yellow squash

0.5 cup tomato sauce

1.5 tbsp extra virgin olive oil

2 tbsp grated parmesan cheese

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

  Fill a large deep skillet with water and a pinch of salt; bring to a boil.

• 2

  Add the spaghetti noodles and cook until al dente, then drain and set the noodles aside.

• 3

  Wipe the skillet dry and heat the olive oil over medium-high heat.

• 4

  Add the zucchini and yellow squash, sautéing until they are tender and slightly golden.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

• 6

  Add the shredded rotisserie chicken and tomato sauce to the skillet, stirring to combine and heat through.

• 7

  Return the cooked spaghetti to the skillet, adding the lemon juice and lemon zest.

• 8

  Toss everything together until the pasta is well-coated and the flavors are melded.

• 9

  Remove from heat and sprinkle with grated parmesan cheese before serving.