8 oz. 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
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
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.