Chicken Scampi Z'paghetti

By drinkfairy

This new spin on scampi with pasta features deliciously juicy chicken, a decadent lemon-butter sauce, and tasty zucchini noodles! Future classic, people...

Ingredients

• 8 oz. raw boneless skinless chicken breast
• 1/4 tsp. each salt and black pepper
• 1 lb. (about 2 medium) zucchini
• 1 cup chopped onion
• 1 1/2 tsp. chopped garlic
• 2 tbsp. dry white wine
• 2 tbsp. lemon juice
• 2 tbsp. light whipped butter or light buttery spread
• 1 tbsp. grated Parmesan cheese
• Optional topping: chopped fresh parsley

Details

Servings 2
Cooking time 30mins
Adapted from hungry-girl.com

Preparation

Step 1

Pound chicken to an even thickness. Season with 1/8 tsp. each salt and pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.

Meanwhile, using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Transfer chicken to a cutting board. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.

Transfer noodles to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat, re-spray, and bring to medium heat. Add onion and garlic, and cook until mostly softened and browned, about 5 minutes.

Return drained zucchini noodles to the skillet. Add wine, lemon juice, butter, and remaining 1/8 tsp. each salt and pepper. Cook and stir until liquid has reduced, about 3 minutes.

Slice chicken, and serve over noodles. Sprinkle with Parm.

MAKES 2 SERVINGS