Creamy Chicken and Zoodle Spaghetti
Creamy Chicken and Zoodle Spaghetti makes for a texturally interesting, feel-good meal that’s on the lighter side but still hits the spot every time.
Cook
30 min
Servings
4
Nutrition Facts
Per serving
497
Calories
34g
Protein
17.5g
Fat
50g
Carbs
Ingredients
- 8 oz. spaghetti
- 2 1/2 Tbsp. olive oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 tsp. Italian seasoning
- Kosher salt and pepper
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 2 cups baby spinach
- 1 lb. zucchini, spiralized
- Grated lemon zest plus 1 tbsp. lemon juice
- Grated Parmesan, for serving
Instructions
Cook pasta per package directions. Drain, reserving 1/2 cup pasta water.
Heat 1 tablespoon oil in large deep-sided skillet on medium-high. Season chicken with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, turning occasionally, until golden brown all over, 5 to 7 minutes. Transfer to plate.
In same skillet, heat 1/2 tablespoon oil on medium. Add shallot and cook, stirring, until translucent, 1 minute. Stir in garlic and cook until fragrant, 30 seconds. Add wine and simmer until reduced by half, 2 minutes. Whisk in sour cream and 1/4 tsp salt.
Remove skillet from heat, add spaghetti, and toss, adding reserved pasta water 2 tablespoons at a time as needed, until saucy. Fold in spinach to wilt (return to heat as necessary).
Meanwhile, in large bowl, toss zoodles with lemon juice and remaining tablespoon oil until coated. Add pasta and toss to combine, then toss with chicken. Serve topped with lemon zest and Parmesan.
Originally from community
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