Chicken & Zucchini Pasta Primavera

Est. Cost: $11.50 | $1.92 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Tender chicken and summer zucchini tossed through pasta with garlic, lemon and Parmesan. Light enough for August and quick enough for a weeknight.

Ingredients

Directions

Step 1: Cook the pasta in well-salted water, reserving a cup of the water before draining.

Step 2: Season the chicken and brown it in the oil over medium-high heat for 6 to 7 minutes, then move it to a plate.

Step 3: Cook the mushrooms in the same pan for 5 minutes, then add the zucchini and garlic and cook 4 minutes more.

Step 4: Return the chicken to the pan along with the drained pasta.

Step 5: Add the lemon juice, Parmesan and enough pasta water to bring it together into a glossy sauce.

Step 6: Season to taste and serve immediately.

Chef's Tip: Save a cup of the starchy pasta water and use it to loosen the sauce so it clings instead of sliding off.

Save by using zucchini and pasta together stretch a single package of chicken across six plates and Serve with garlic bread and a green salad.