2 teaspoons extra-virgin olive oil
1 cup spiralized zucchini
½ cup shredded skinless rotisserie chicken breast
½ cup cooked whole-wheat spaghetti
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon panko breadcrumbs, toasted
1) Heat large nonstick skillet over medium heat and add breadcrumbs, stir until golden brown. Set aside breadcrumbs in a small bowl
2) Using the same skillet heat oil on medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat.
3)Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.