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RECIPE
14 INGREDIENTS 12 STEPS 30min

Spaghetti with Italian Chicken & Zucchini

This Spaghetti with Italian Chicken & Zucchini is a creamy, family-friendly delight! The addition of sun-dried tomatoes to this easy-to-make, flavorful dish, takes it to the next level. Serve with garlic toast to soak up the sauces!
Spaghetti with Italian Chicken & Zucchini Recipe | SideChef
This Spaghetti with Italian Chicken & Zucchini is a creamy, family-friendly delight! The addition of sun-dried tomatoes to this easy-to-make, flavorful dish, takes it to the next level. Serve with garlic toast to soak up the sauces!
Throwdown Kitchen is all about amazing food, recipes & the people who make it! Fast and easy recipes that everyone can enjoy. Casual food & entertaining is all about cooking for friends and family.
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Throwdown Kitchen is all about amazing food, recipes & the people who make it! Fast and easy recipes that everyone can enjoy. Casual food & entertaining is all about cooking for friends and family.
http://throwdownkitchen.com/
30min
Total Time
$4.04
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 lb
Spaghetti
2 cups
Frozen Zucchini Blend
1/2 cup
Chicken Stock
1 cup
Heavy Cream
2 Tbsp
1 2/3 cups
1 1/2 cups
1 Tbsp
Italian Seasoning
1 tsp
Garlic Powder
1 lb
Garlic Bread
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Nutrition Per Serving

VIEW ALL
CALORIES
971
FAT
39.0 g
PROTEIN
51.4 g
CARBS
99.9 g

Author's Notes

If the chicken breasts are on the larger side, slice them in half lengthwise. Each chicken breast should be about 4 to 5 ounces to cook evenly and thoroughly. Cook the chicken to 165 degrees internal temperature.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the Frozen Zucchini Blend (2 cups) in a bowl and toss with Olive Oil (1 Tbsp) , Kosher Salt (1 tsp) , and Ground Black Pepper (1 tsp) .
Step 3
Spread the zucchini blend onto a lined sheet pan. Sprinkle the zucchini slices with Shredded Parmesan Cheese (3/4 cup) .
Step 4
Bring a pot of salted water to a boil. While the water is heating, pat the chicken breasts dry with paper towels, then season the Tyson® Chicken Breasts (1.5 lb) all over with Kosher Salt (1/2 Tbsp) , Ground Black Pepper (1 tsp) , and Italian Seasoning (1 Tbsp) .
Step 5
Add Olive Oil (1 Tbsp) to a large saucepan over medium-high heat and cook the chicken breasts for 4 to 5 minutes on each side, until nicely brown. Remove the chicken from the pan and set aside.
Step 6
Reduce the pan heat to medium. Add the Butter (2 Tbsp) and Garlic Powder (1 tsp) . When the butter has melted, add the Chicken Stock (1/2 cup) and bring to a simmer. Use a spatula to scrape up any caramelized bits that have stuck to the bottom of the saucepan. The chicken stock should be reduced by half.
Step 7
Add the Heavy Cream (1 cup) to the pan.
Step 8
Add in the Sun-Dried Tomatoes (1 1/2 cups) , Kosher Salt (1 tsp) , and Ground Black Pepper (1 tsp) . Bring the sauce to a simmer.
Step 9
Add the chicken breasts back into the saucepan and turn the chicken breasts to coat with sauce. Reduce the heat to low.
Step 10
Roast the Parmesan zucchini for 12-15 minutes until the zucchini starts to brown.
Step 11
While the zucchini is roasting, place the Spaghetti (1 lb) into the boiling water and cook for 9 to 11 minutes.
Step 12
Using tongs, add the spaghetti, and the remaining Shredded Parmesan Cheese (3/4 cup) to the saucepan. Top the spaghetti with the chicken and spoon any additional sauce on top of the chicken. Serve with Garlic Bread (1 lb) .
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Nutrition Per Serving
Calories
971
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
19.9 g
99%
Trans Fat
0.0 g
--
Cholesterol
156.8 mg
52%
Carbohydrates
99.9 g
36%
Fiber
7.2 g
26%
Sugars
11.0 g
--
Protein
51.4 g
103%
Sodium
2565.9 mg
112%
Vitamin D
0.1 µg
0%
Calcium
452.9 mg
35%
Iron
7.2 mg
40%
Potassium
590.2 mg
13%
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