Lemon Chicken Pasta

Lemon Chicken Pasta is an excellent choice for dinner – and In this easy lemon chicken pasta recipe, you will love the wonderful combination of yummy lemon zest and tasty toasted breadcrumbs. This healthy dinner is made with simple rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just about 15 minutes. How easy is that?

This one-pan chicken and pasta dish that combines lean chicken breast, sautéed spinach and zucchini for a one-bowl meal that is garlicky, lemony and best served with a little Parmesan Cheese on top. Eating healthy and good does not always have to be boring and really tasteless!! Just try this easy pasta recipe that will be better for you and your family!

This lemon chicken pasta is creamy, flavorful, and has just the right bright/tart lemon taste. It’s an easy, 15-minute dinner recipe! On the table, just like that, lickety split! With only one pot to wash, what else can you ask really for? Simple meal and no headaches!

Not really what you are looking for? Why not try these other great dinner recipes:

• Lemon Butter Chicken
• Red Lobster Shrimp Scampi
• Alfredo Chicken
• Crispy Baked Shrimp with Creamy Lemon Dressing

Lemon Chicken Pasta

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Lemon Chicken Pasta – In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.

• Author: Eating Well
• Prep Time: :05
• Cook Time: :10
• Total Time: :15
• Yield: 4
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Diabetic

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 cup spiralized zucchini (see Tip)
• 1 cup baby spinach
• 1/2 cup shredded skinless rotisserie chicken breast
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 cup cooked whole-wheat spaghetti
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon panko breadcrumbs, toasted (see Tip)

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Instructions

Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.

Notes

Make your own zucchini noodles with a spiralizer; you’ll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you’ll use to prepare the rest of the recipe.