Spicy Lemon Chicken with Zucchini Penne
Zesty Lemon Chicken Penne with Sautéed Zucchini Heat
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
2 medium zucchinis, sliced into half moons
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili flakes (adjust to taste)
Juice of 1 large lemon
Zest of 1 lemon
250g penne pasta
Salt and pepper to taste
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan (optional, or use non-dairy alternative)
Directions:
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 1 tablespoon olive oil. Add sliced chicken, season with salt, pepper, smoked paprika, and half of the chili flakes. Sauté for 6–8 minutes or until golden and fully cooked. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and toss in the garlic and zucchini. Sauté for 4–5 minutes until the zucchini softens slightly.
Return the chicken to the pan. Add lemon juice, lemon zest, and the remaining chili flakes. Stir well to coat everything evenly.
Add the cooked pasta directly into the skillet and toss to combine with the sauce. Let everything cook together for 2 minutes.
Turn off the heat and stir in the parsley and optional Parmesan. Serve hot and garnish with extra lemon zest or chili flakes if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 435 kcal | Servings: 4 servings