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In large saute pan, heat oil over medium-high heat.
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Wash and clean chicken breast. Pound each between two sheets of wax paper to thin out.
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Add chicken to the pan. Season with salt and pepper. Cook until each side is a nice golden brown.
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Remove chicken from pan and set aside.
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Add the additional oil to the pan and heat over medium heat. Add the red pepper flakes, onions, garlic, mushrooms and zucchini and sauté until just tender.
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Add the chicken back into the pan.
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Slice one lemon in half and squeeze the juice over the chicken and vegetables.
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Slice the other lemon into thin slices and add them to the pan.
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Pour chicken broth over everything. Simmer for 5 minutes and reduce heat to low.
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Add the pasta and toss to coat.
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Garnish with chopped parsley.