Lemony Chicken and Spinach Pasta

Wash your hands with soap and water. Rinse and dry the zucchini, lemon and parsley, and rinse the spinach unless labeled prewashed. Trim away any damaged areas. Slice the zucchini and chop the parsley. Finely grate 2 teaspoons lemon zest without including the bitter white pith, then squeeze and measure 3 tablespoons juice.

Cut the chicken into 1-inch pieces; do not rinse it. Season with 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Wash your hands and clean the knife, cutting board and any surfaces that contacted raw chicken before continuing.

Bring the 3 quarts water to a boil in the pasta pot. Add 2 teaspoons salt and the penne. Cook according to the package directions until just al dente. Before draining, scoop out 1 cup cooking water into a heatproof measuring cup. Drain the pasta without rinsing.

While the pasta cooks, heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the chicken in a single layer. Cook undisturbed for 3 minutes, then turn and cook for another 3–5 minutes, until browned and the largest pieces reach 165°F in the center. Transfer to a clean plate. Repeat with another 1 tablespoon oil and the remaining chicken, adjusting the heat if the skillet begins to smoke.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the zucchini and spread it out. Cook for 4–6 minutes, stirring occasionally, until lightly browned and just tender. Reduce the heat to medium and stir in the remaining 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 30 seconds.

Pour 1/2 cup reserved pasta water into the skillet and scrape up the browned bits. Add the spinach in batches, stirring for 1–2 minutes until wilted. Return the chicken and its accumulated juices to the skillet and stir until hot.

Return the drained pasta to the empty pasta pot. Add the skillet contents and toss over low heat for 1 minute. Remove from the heat and add the lemon zest, lemon juice and parsley. Toss thoroughly, adding the remaining reserved pasta water 2 tablespoons at a time only until the pasta has a light, glossy coating. The reserved water is for the entire dish, not each serving.