Ingredients

16 oz penne

2 cooked boneless, skinless chicken breasts (sliced into 1 inch dice)

2 zucchini sliced

2 garlic cloves minced

2 tbsp capers

6 tbsp olive oil

1 lemon (rind finely grated then juiced)

grated parmigiano-reggio cheese

Preparation

Cook pasta until al dente, then set aside

Heat the olive oil over medium heat and saute the garlic. Add the sliced zucchini and saute until slightly tender. Add all the remaining ingrediants into a large serving bowl. Add pasta and toss. Sprinkle with grated cheese and serve immediately