INGREDIENTS

• 2 ounces whole wheat spaghetti
• 1 teaspoons olive oil
• 1 cup spiralized zucchini
• 1 cup baby spinach
• ½ cup shredded cooked chicken
• Salt and Pepper, to taste
• 2 tablespoons grated parmesan
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
   

INSTRUCTIONS

1. Cook pasta according to package directions.
2. While pasta is cooking, heat olive oil over medium heat and add zucchini, spinach and shredded chicken and toss until heated through and spinach has wilted.
3. Drain pasta and add to pan with chicken mixture.
4. Season with salt and pepper, parmesan cheese, lemon zest and juice.
5. Serve with a bit more parmesan and a sprinkle of red pepper flakes.
    

SERVES: 1
 

RECIPE NOTES

• Use leftover cooked chicken or store-bought rotisserie chicken breast
• You can double up the ingredients to make this for two
• Look for spiralized zucchini in the produce section, the freezer, or make your own with a spiralizer