Chicken Penne Limone with Zucchini

Creamy lemon penne with chicken, sautéed zucchini, toasted garlic, Parmesan, and fresh herbs.

Ingredients

• 6 oz penne pasta
• 10 oz chicken breast strips
• 1 zucchini, quartered lengthwise and sliced
• 1 garlic clove, thinly sliced
• 4 oz cream sauce base
• ¼ cup Parmesan cheese, divided
• 1 lemon
• ¼ oz green herb blend, chopped and divided
• 2 tablespoons butter
• Olive oil and cooking oil
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Quarter the zucchini lengthwise and cut it into ½-inch pieces. Zest and quarter the lemon, and chop the herbs.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook until pale golden and fragrant, about 1 minute. Transfer it to a paper-towel-lined plate and wipe out the pan.
3. Cook the penne until al dente, 9–11 minutes; reserve 1 cup pasta water, then drain. Meanwhile, heat a drizzle of cooking oil in the garlic pan over medium-high heat. Add the zucchini and cook until tender and lightly golden, 5–6 minutes. Season with salt and pepper, then transfer to a plate.
4. Season the chicken with salt and pepper. Cook it in the same pan over medium-high heat until browned and cooked through, 4–6 minutes. Reduce the heat to medium.
5. Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice. Cook until thickened, 2–3 minutes, loosening with more pasta water if needed.
6. Add the penne, toasted garlic, zucchini, half the Parmesan, half the herbs, half the lemon zest, and butter. Toss to coat and season with salt and pepper. Divide between bowls and finish with the remaining Parmesan, herbs, and lemon wedges.