Hey friends! The other day I received a fabulous book by Jamie Oliver and this recipe was inspired from that book. I am actually giving away two copies of it on my instagram; so go ahead and check that out.
Every time I post a recipe for pasta, I say its better than the last but honestly this pasta is darn good! The lemon and veggies add such great flavor and freshness. If you do not like a heavy pasta dish, then this is definitely for you.
Super easy and quick to make as well an the chicken gives it more heartiness and protein to make it a full meal. You can use shrimp in place of the chicken if you wish to do so.
Total Time: 30 min
2 large skinless boneless chicken breasts cut into small cubes
2 tbsp olive oil
1 tbsp paprika
1 tbsp garlic powder
1 tsp onion powder
Salt & pepper to taste
1/2 cup chicken stock or broth
1 tsp corn starch
2 tbsp Parmesan or nutritional yeast
3 minced garlic cloves
1/4 cup chopped parsley
1 tbsp crushed dried mint
1 large zucchini sliced very thinly like matchsticks
1 red bell pepper sliced thinly as well
1 large fresh lemon’s juice and zest
16 oz. cooked spaghetti of choice ( I used GF brown rice spaghetti)
1/4 cup toasted pine nuts
Saute the garlic in the olive oil for 1-2 minutes then add the zucchini and bell pepper. Cook for about 5 minutes till tender yet still has a bite. Season with salt and pepper generously.
To it, add 1/2 a lemon’s juice.
Saute the chicken in olive oil in a separate pan. Season generously with salt, pepper, paprika, garlic & onion powder. Squeeze a little lemon juice and cook for about 7 minutes till chicken is fully cooked through.
Add the stock to the chicken, as well as the Parmesan or nutritional yeast, and the
Add the veggies to the chicken then top it with the cooked spaghetti. Add in the rest of the lemon juice, lemon zest, and dried mint. Mix well into the sauce, veggies, and chicken.
Then plate and top off with parmesan (optional), parsley, and toasted pine nuts.