Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite ...

Reserve pasta water to make sauce nice and creamy; add more as necessary. Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second intervals ...

Zucchini and mushroom is never a bad combination, but it's even better when the zucchini mimics pasta. Get the recipe: Sauteed Zoodles with Mushrooms Next up, 15 low-carb ground beef recipes for ...

Add 1 cup of the pasta water, the lemon zest and juice, and the remaining 1 teaspoon of salt to the blender with the zucchini. Start blending on low, gradually increasing the speed to high.

My grandmother came from Rome, where fried zucchini was a staple among Jews, who would cook it for their Shabbat meals, and her dish beat out the nearly-but-not-quite-as-popular matzo ball chicken ...

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.