A light, garlicky pasta dish with sautéed chicken and zucchini ribbons in a lemony olive oil sauce.

Scale

2 chicken breasts, thinly sliced

2 medium zucchini, spiralized or ribboned

8 oz linguine or pasta of choice

3 garlic cloves, minced

2 tbsp olive oil

1 lemon (juice + zest)

Salt & pepper to taste

Optional: Parmesan, basil, red pepper flakes

Cook pasta until al dente. Reserve ½ cup pasta water.

Sauté seasoned chicken in olive oil until golden; set aside.

In the same pan, sauté garlic, then add zucchini ribbons.

Return chicken, add pasta, lemon juice/zest, and reserved water.

Toss well. Top with Parmesan and herbs if using. Serve warm.