Ingredients

The following ingredients have 8 Servings
  • 1 12 oz box spaghetti (I used Barilla White Fiber)
  • 4 tbsp unsalted butter
  • 1 medium zucchini (peeled and shredded)
  • 1 small onion (chopped)
  • 1 rotisserie chicken (white and dark meat shredded, skin discarded)
  • juice of half a lemon
  • 1/2 cup chicken broth
  • 1/2 cup fresh parsley (chopped)
  • 1 14 oz can petit cut diced tomatoes (drained)
  • 1 jar capers (drained)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz whipped cream cheese
  • 1 cup fresh grated Parmesan cheese (divided)
  • 3/4 cup dried stuffing mix (or croutons)

Instruction

  • Preheat oven to 400 degrees and spray a 9x13 casserole dish with cooking spray.
  • Heat 2 tablespoons of the butter over medium high heat in a stock pot. Add the zucchini and onion and cook until liquid is evaporated and vegetables are just starting to brown, stirring occasionally.
  • Add the chicken, lemon juice, chicken broth, parsley, tomatoes, capers, garlic powder, salt and pepper. Stir to combine and cook for about 5 minutes until simmering. Stir in the cream cheese and continue to simmer until melted into the mixture.
  • Meanwhile, boil water and cook the pasta according to package directions. Once pasta is done, add about 1 ladle of the pasta water to the chicken piccata mixture simmering on the stove. Drain the pasta and add the pasta and 1/2 cup of the Parmesan cheese to the chicken and caper mixture. Stir well to combine and allow to simmer for about 5 more minutes.
  • Melt the remaining 2 tablespoons of butter and toss it with the stuffing mix (or croutons).
  • Pour the pasta mixture into the prepared baking dish.
  • Top with the remaining 1/2 cup of Parmesan cheese and the butter coated stuffing mix.
  • Bake for about 20 minutes until casserole is nice and bubbly and top is beginning to brown.