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8oz. whole-wheat angel hair or spaghetti pasta, cooked to package instructions

2 Tbsp. whole-wheat flour

1/4 tsp. black pepper

2 boneless, skinless chicken breasts, all visible fat discarded, butterflied

1 1/2 cup sliced, fresh mushrooms

2 tsp. garlic, jarred, minced

2 Tbsp. lemon juice

1/2 cup low-sodium chicken stock

2 tsp. salt-free (or), low-sodium Italian seasoning

2 medium zucchini, thinly sliced

Prepare pasta to package directions, drain, rinse and set aside.

Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat.

Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).

Transfer chicken to a plate and set aside. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.

Add garlic, lemon juice and chicken stock, stir and cook for 2 minutes.

Add Italian Seasoning and zucchini bring to a simmer and cook about 5 minutes until zucchini is tender. Toss pasta in the skillet with sauce. Serve topped with chicken.

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