Name: Garlic Rotisserie Chicken Zucchini Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz rotisserie chicken breast; 1 oz dry whole wheat spaghetti; 1.5 cups zucchini; 0.5 tbsp extra virgin olive oil; 3 cloves garlic; 1 tbsp parmesan cheese; 0.5 tsp lemon zest; 1 tsp lemon juice; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 10 min

Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente.
While the pasta cooks, use a spiralizer to turn the zucchini into thin noodles and shred the rotisserie chicken breast into bite-sized pieces.
Mince the garlic cloves and set aside.
In a large skillet, heat the extra virgin olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant and lightly golden.
Add the shredded chicken and zucchini noodles to the skillet, tossing frequently for 2 to 3 minutes until the zucchini is slightly softened.
Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet.
Stir in the reserved pasta water, lemon zest, and lemon juice, tossing everything together until well combined and heated through.
Season with sea salt and black pepper, then serve immediately topped with grated parmesan cheese.

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Instructions

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