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!

Serves

Cost per
serving

$0.00

Prep time

Cook time

30 mins

Freshness Guaranteed Thin-Sliced Boneless Skinless Chicken Breasts, 1.7 - 3.0 lb Tray Great Value Spaghetti 16oz Fresh Zucchini Squash, Each Swanson 100% Natural Chicken Stock, 32 oz Carton Great Value Heavy Whipping Cream, 16 oz bettergoods Lemon Pepper Butter, 3 oz Great Value Grated Parmesan Cheese, 16 oz Bottle Bella Sun Luci Julienne Cut Sun Dried with Italian Herbs Tomatoes, 8.5 oz Great Value Italian Seasoning, 0.95 oz Great Value Classic Olive Oil, 17 fl oz Morton Salt Coarse Kosher Salt for Cooking, Grilling, Brining, & Salt Rimming, 16 oz Great Value Ground Black Pepper, 3 oz Great Value Garlic Powder, 3.4 oz Freshness Guaranteed Garlic Bread, 16 oz

Instructions

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 Boneless, Skinless 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) .