We’ve tried this delicious dish a few nights ago. We can definitely recommend it! It’s easy and quick to prepare (30min), it tastes great and it’s good for the heart.

The ingredients:

whole-wheat spaghetti

2 tbsp. whole-wheat flour

1/4 tsp. black pepper

2 boneless, skinless chicken breasts

nonstick cooking spray

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)

The recipe:

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

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

3.  Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside.

4.  Transfer chicken to a plate and set aside.

5.  Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.

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

7.  Add Italian Seasoning and zucchini, bring to a simmer and cook about 5 minutes until zucchini is tender.

8.  Toss pasta in the skillet with sauce. Serve topped with chicken.