Creamy Chicken and Zoodle Spaghetti
fromgoodhousekeeping.comwww.goodhousekeeping.com/food-recipes/a43687636/creamy-chicken-and-zoodle-spaghetti-recipe
Creamy Chicken and Zoodle Spaghetti makes for a texturally interesting, feel-good meal that’s on the lighter side but still hits the spot every time.
Ingredients
Instructions
Cook pasta per package directions. Drain, reserving 1/2 cup pasta water.
Heat 1 tablespoon oil in large deep-sided skillet on medium-high. Season chicken with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, turning occasionally, until golden brown all over, 5 to 7 minutes. Transfer to plate.
In same skillet, heat 1/2 tablespoon oil on medium. Add shallot and cook, stirring, until translucent, 1 minute. Stir in garlic and cook until fragrant, 30 seconds. Add wine and simmer until reduced by half, 2 minutes. Whisk in sour cream and 1/4 tsp salt.
Remove skillet from heat, add spaghetti, and toss, adding reserved pasta water 2 tablespoons at a time as needed, until saucy. Fold in spinach to wilt (return to heat as necessary).
Meanwhile, in large bowl, toss zoodles with lemon juice and remaining tablespoon oil until coated. Add pasta and toss to combine, then toss with chicken. Serve topped with lemon zest and Parmesan.
Nutrition
- Calories
- 497 calories
