Herby Chicken Over Lemony Spaghetti

This is another Hello Fresh dish that I've made time and again.  It comes together quickly and is just so full of flavor.

1 medium zucchini, cut into 1/2" pieces

2 garlic cloves, minced and separated

1 lemon, zested and squeezed

6 oz spaghetti

1 chicken breast

1 Tbsp Herbs de Provence

1/2 cup chicken stock

2 Tbsp sour cream

1/4 cup Parmesan cheese

1 Tbsp butter

Bring a large pot of salted water to a boil.  Wash and dry all produce.  

Once water is boiling, add spaghetti to the pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of pasta cooking water, then drain and se spaghetti aside.  Keep empty pot handy for later.  

Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until browned and softened, 4 - 6 minutes.  Season with salt and pepper.  Turn off heat; transfer to a plate.  

While zucchini cooks, pat chicken dry with paper towels and season all over with Herbs de Provence, salt and pepper.  Once zucchini is done, heat a large drizzle of oil in the same pan over medium-high heat.  Add chicken; cook until browned and cooked through, 4 - 5 minutes per side.  Turn off heat; transfer to a cutting board to rest.  Once cool enough to handle slice chicken crosswise.  

Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat.  Add garlic and half the lemon zest.  Cook, stirring, until fragrant 20 - 30 seconds.  Stir in chicken stock and lemon juice.  Simmer until thickened 1 - 2 minutes.  Turn off heat.  

Add spaghetti, zucchini, sour cream, and 1 Tbsp butter to sauce; toss to coat.  Add half the Parmesan and season with salt and pepper.  If needed, add a splash of pasta water.  Divide between bowls.  Top with chicken.  Sprinkle with remaining Parmesan and lemon zest.