LEMON THYME CHICKEN LINGUINE

1. 1 MEDIUM ZUCHINI, SLICED

1 LEMON, ZESTED AND SQUEEZED

2 PORTIONS OF LINGUINE PASTA

1 LB. CHICKEN BREAST STRIP

2 CLOVES GARLIC, CHOPPED

1 TBS. DRIED THYME

1 TBS. CHICKEN STOCK CONCENTRATE

1/2 CUP CREAM CHEESE

1/2  CUP SOUR CREAM

2 TBS. BUTTER

2 TSP. OLIVE OIL

S & P

COOK PASTA UNTIL AL DENTE 9-11 MINUTES, RESERVE 1/2 CUP OF THE PASTA COOKING WATER.  THEN DRAIN.

WHILE THE PASTA IS COOKING, HEAT A DRIZZLE OF OIL IN A LARGE PAN OVER MEDIUM-HIGH HEAT.  ADD THE ZUCCHINI AND COOK, STIRRING OCCASIONALLY UNTIL SOFTENED AND SLIGHTLY BROWNED, SEASON WITH S&P., COOKING FOR ABOUT 5-7 MINUTES,  THEN SET ASIDE ON A PLATE.  

PAT THE CHICKEN WITH PAPER TOWELS AND SEASON WITH S&P AND ABOUT HALF OF THE DRIED THYME.  DRIZZLE SOME MORE OIL IN THE SAME PAN WHERE YOU COOKED THE ZUCCHINI AND HEAT OVER MEDIUM-HIGH HEAT.  ADD THE CHICKEN AND COOK FOR ABOUT 4-6 MINUTES UNTIL COOKED THROUGH.  THEN ADD THE GARLIC AND COOK UNTIL IS FRAGRANT, ABOUT A MINUTE AND TURN THE HEAT TO LOW.

TO  THE SAME PAN, ADD THE COOKED ZUCCHINI, CREAM CHEESE, SOUR CREAM, STOCK CONCENTRATE, HALF OF THE LEMON ZEST, 1/4 CUP OF THE RESERVED PASTA WATER, 2 TBSP BUTTER AND THE LEMON JUICE WITH THE CHICKEN AND GARLIC AND MIX UNTIL TOTALLY COMBINED.  TURN OFF HEAT, ADD S& P TO TASTE.