serves 3
- 6 teaspoons extra-virgin olive oil
- 3 cup spiralized zucchini (see Tip)
- 3 cup baby spinach
- 3/4 cup shredded skinless rotisserie chicken breast
- 1/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 cup cooked whole-wheat spaghetti
- 6 tablespoons grated Parmesan cheese
- 3 teaspoons grated lemon zest
- 3 tablespoons fresh lemon juice
- 3 tablespoons panko breadcrumbs, toasted
- Heat oil in a large nonstick skillet over medium heat.
- Add zucchini; cook for 1 minute.
- Add spinach and chicken; cook for 1 more minute.
- Season with salt and pepper; remove from heat.
- Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine.
- Sprinkle with toasted panko and serve.