Ingredients
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2 teaspoons extra-virgin olive oil
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1 cup spiralized zucchini (see Tip)
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1 cup baby spinach
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½ cup shredded skinless rotisserie chicken breast
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
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½ cup cooked whole-wheat spaghetti
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2 tablespoons grated Parmesan cheese
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1 teaspoon grated lemon zest
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1 tablespoon fresh lemon juice
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1 tablespoon panko breadcrumbs, toasted (see Tip)
Directions
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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.
