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Italian Chicken over Lemony Spaghetti with Zucchini & Chili

2 servings


30 minutes

total time


2 * 1 unit Zucchini

2 * 1 clove Garlic

2 * 1 unit Lemon

2 * 6 ounce Spaghetti

2 * 10 ounce Chicken Cutlets

2 * 1 tablespoon Italian Seasoning

2 * 1 teaspoon Chili Flakes

2 * 1 unit Chicken Stock Concentrate

2 * 1.5 tablespoon Sour Cream

2 * 3 tablespoon Parmesan Cheese

2 * 2 teaspoon Olive Oil

2 * 2 teaspoon Cooking Oil

2 * 1 tablespoon Butter

2 * Salt

2 * Pepper


• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain. (Keep empty pot handy for step 5.)

• While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board to rest. • Once cool enough to handle, slice chicken crosswise.

• Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, 20-30 seconds. • Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from two lemon wedges (four wedges for 4). Simmer until thickened, 1-2 minutes. Turn off heat.

• Add drained spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to pot with sauce; toss to coat. • Add half the Parmesan and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce. • Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165º.


Serving Size



740 kcal

Total Fat

28 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat



135 mg


500 mg

Total Carbohydrate

75 g

Dietary Fiber

6 g

Total Sugars

10 g


50 g

2 servings


30 minutes

total time
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