Step 1

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

Step 2

• Once water is boiling, add spaghettito pot. Cook, stirring occasionally, untilal dente, 9-11 minutes.• Reserve 1 cup pasta cooking water,then drain. (Keep empty pot handyfor step 5.)

Step 3

• While pasta cooks, heat a drizzle ofolive oil in a large, preferably nonstick,pan over medium-high heat. Addzucchini; cook, stirring occasionally,until browned and softened,4-6 minutes. Season with saltand pepper.• Turn off heat; transfer to a plate. Wipeout pan.

Step 4

• Meanwhile, pat chicken* dry withpaper towels and season all over withItalian Seasoning, salt, and pepper.• Once zucchini is done, heat a largedrizzle of oil in same pan overmedium-high heat. Add chickenand cook until browned and cookedthrough, 3-5 minutes per side.• Turn off heat; transfer to a cuttingboard to rest.• Once cool enough to handle, slicechicken crosswise.

Step 5

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

Step 6

• Add drained spaghetti, zucchini, sourcream, and 1 TBSP butter (2 TBSPfor 4 servings) to pot with sauce; tossto coat.• Add half the Parmesan and seasonwith salt and pepper. TIP: If needed,stir in more reserved pasta cookingwater a splash at a time until spaghettiis coated in a creamy sauce.• Divide pasta between bowls. Top withchicken, remaining Parmesan,remaining lemon zest, and a pinch ofchili flakes if desired. Serve with anyremaining lemon wedges on the side.