Creamy Lemon Chicken with Zucchini & Orzo

Step 1

1 Prepare the ingredients & start the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. In a bowl, combine the cream (shaking the packet before opening), honey, lemon zest, and the juice of 2 lemon wedges.

Step 2

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 3

3 Cook the zucchini & finish the pasta Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Turn off the heat. Transfer to the pot of cooked pasta; add the mascarpone and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Step 4

4 Cook the chicken Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 5

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the finished sauce. Garnish with the parmesan and chopped parsley. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Step 6

1 Prepare the ingredients & start the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. In a bowl, combine the cream (shaking the packet before opening), honey, lemon zest, and the juice of 2 lemon wedges.

Step 7

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 8

3 Cook the zucchini & finish the pasta Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Turn off the heat. Transfer to the pot of cooked pasta; add the mascarpone and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Step 9

4 Cook the chicken Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 10

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the finished sauce. Garnish with the parmesan and chopped parsley. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!