Lemon Chicken Summer Pasta with Zucchini & Squash

LEMON CHICKEN PASTA WITH ZUCCHINI & SQUASH

INGREDIENTS:
1- 1 ½ lbs boneless chicken breasts; cut into bite-sized pieces
8 oz fusilli (or pasta of your choice); cooked & drained
2 tbsp olive oil (plus more if needed)
2 zucchini (small), sliced into half moons
2 yellow squash (small); sliced into half moons
2 garlic cloves; chopped or minced
1 tsp dried oregano
1 tsp dried thyme
½ cup chicken broth
1 cup half-and-half (or heavy cream if you want a creamier sauce)
½ cup freshly grated Parmesan cheese (plus more for topping)
1 tsp lemon zest
2-3 tbsp lemon juice (the juice of one lemon); adjust more or less to taste

DIRECTIONS:
1. Cut chicken into bite-sized pieces and marinate in 1 tbsp olive oil, salt & pepper to taste. Cover and set aside while you prep the veggies.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. Prepare veggies, spices, and all other ingredients.
4. Heat 1 tbsp oil in a skillet over medium/high heat. Cook chicken 8-10 minutes until golden and cooked through. Transfer to a plate when done.
5. In the same pan (add oil if needed), add zucchini and squash and cook for 5-7 minutes or until tender.
6. Add garlic and cook for about a minute or until it is fragrant.
7. Deglaze the pan with the chicken broth and cook for 1-2 minutes.
8. Lower the heat to medium and stir in the half-and-half (or heavy cream), lemon zest, lemon juice, oregano, and thyme. Cook for 2-3 minutes.
9. Add the Parmesan cheese and simmer until the sauce is thickened (3-5 minutes).
10. Taste and season with salt & pepper as needed.
11. Add the chicken and cooked pasta and toss to coat. Turn heat off and let it sit for 5 minutes for the sauce to thicken.
12. Garnish with extra Parmesan and parsley.

Enjoy!

Notes:
-Use grilled or rotisserie chicken for a shortcut.
-Use penne, farfalle, or linguine instead of fusilli.