This new spin on scampi with pasta features deliciously juicy chicken, a decadent lemon-butter sauce, and tasty zucchini noodles! Future classic, people...

Pound chicken to an even thickness. Season with 1/8 tsp. each salt and pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.

Meanwhile, using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Transfer chicken to a cutting board. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.

Transfer noodles to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat, re-spray, and bring to medium heat. Add onion and garlic, and cook until mostly softened and browned, about 5 minutes.

Return drained zucchini noodles to the skillet. Add wine, lemon juice, butter, and remaining 1/8 tsp. each salt and pepper. Cook and stir until liquid has reduced, about 3 minutes.

Slice chicken, and serve over noodles. Sprinkle with Parm.

This tropical slaw is game-changingly good! Bring it along to your next BBQ as a side dish, or add shrimp to make it a meal...

In an extra-large bowl, mix dressing ingredients.

Peel jicama. Using a tabletop spiral vegetable slicer (like one of these), cut jicama into spaghetti-like noodles. (If you don't have a tabletop spiral veggie slicer, cut jicama into matchstick-sized strips.) Roughly chop for shorter noodles. Finely chop any remaining jicama.

Add jicama to the extra-large bowl, along with all remaining ingredients. Stir to mix and coat.

Cover and refrigerate until chilled, at least 15 minutes.