This is a light summer pasta dish that is perfect for a barbeque or dinner party and all the elements can be prepared ahead of time and put together at the last minute. We love lemon for its beautiful zesty flavor profile and it’s especially tasty in pasta dishes. This one is also a fantastic way to introduce zucchini noodles to your diet or ease a family member into them. Zoodles on their own (as a complete pasta replacement) can be tough to master due to the high moisture content, but adding them to a noodle is just perfect. It makes it a lighter and healthier meal for everyone!

Ingredients

2 Yellow Zucchini

2 Green Zucchini

½ pound angel hair pasta

2 boneless skinless chicken breasts (you can make them either in the oven or on the grill)

2 lemons - zested and juiced

4 tablespoons of butter

1 bunch of mint

Parmesan cheese

Instructions

1. Spiralize both the yellow and green zucchini, wrap in paper towel and set aside

2. Preheat oven to 450 degrees. Place chicken breasts on a sheet pan lined with aluminum foil. Brush with melted butter or olive oil as well as salt and pepper. the chicken breasts. Cook for 15-18 minutes or until internal temperature reaches 165 degrees. Remove from oven, loosely cover and allow chicken breasts to rest.

3. While the chicken breasts are resting bring a pot of water to a boil.

4. Slice and cube the chicken breasts.

5. Cook the pasta for two minutes less than the instructions. Remove from the water - and reserve at least one cup of the water. To the water add the lemon juice and butter. Bring back to a boil and add the angel hair pasta back along with the two spiralized zucchini’s. Cook for one additional minute.

6. To serve plate the noodles, add some of the sauce, a sprig or two of mint and some cubed chicken on the side. Sprinkle with Parmesan cheese.