Best Chicken Zucchini And Lemon Zest Pasta Recipes

Lemon-Basil Chicken with Zucchini Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 1 tablespoon all-purpose flour
4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 shallot, finely chopped
1/2 cup torn fresh basil, plus 2 teaspoons finely chopped stems
3/4 cup low-sodium chicken broth
Grated zest and juice of 1 lemon
3 tablespoons cold unsalted butter
1 1/2 pounds zucchini noodles
Red pepper flakes, for topping

Steps:

Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

Lemony Spaghetti and Zucchini image

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

Steps:

Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

CHICKEN, ZUCCHINI AND LEMON ZEST PASTA image

Yield 2

Number Of Ingredients 8

16 oz penne
2 cooked boneless, skinless chicken breasts (sliced into 1 inch dice)
2 zucchini sliced
2 garlic cloves minced
2 tbsp capers
6 tbsp olive oil
1 lemon (rind finely grated then juiced)
grated parmigiano-reggio cheese

Steps:

Cook pasta until al dente, then set aside Heat the olive oil over medium heat and saute the garlic. Add the sliced zucchini and saute until slightly tender. Add all the remaining ingrediants into a large serving bowl. Add pasta and toss. Sprinkle with grated cheese and serve immediately