chicken and zucchini pasta

8 oz boneless skinless chicken breast tenders
4 oz Ronzoni Garden Delight Fettuccine
2 Whole Zucchini peeled into long thin strips
Fresh Herbs (Rosemary, Thyme, Basil, Sage, or whatever you have on hand. I like to use all 4)
Salt to taste
Cracked Black Pepper
4 oz Extra Virgin Olive Oil
2 Tbsp Finely Chopped Red Onion
1 tsp lemon zest
1 Tbsp lemon juice

Cook pasta and set aside. Cook Chicken slowly (on med- med low) in a pan with just a bit of olive oil, salt and cracked pepper. While Chicken is cooking, combine herbs, 1 Tbsp of the red onion, lemon zest, salt and pepper, and lemon zest and juice with olive oil, put in a small container and shake vigorously to make sauce. Using a potato peeler, cut the zucchini into long thin strips so that it looks like the pasta. Lightly cook the strips with the remaining onion in a pan until just tender (about 2 minutes). Chop Chicken into small peices. Toss all ingredients together and serve.

You can always adjust the amount of pasta and zucchini to make it lower calorie or lower carb, or drop the pasta altogether and use more zucchini for a gluten free diet. The zucchini is a surprisingly satisfying alternative to pasta. It's delicious cold too.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user HEATHERART24.