Chicken Breasts with Zucchini Pappardelle
A light and fresh dish featuring tender chicken breasts served over ribbons of zucchini cut to mimic pappardelle pasta, finished with fresh basil and a light garlic sauce.
Ingredients
- •1 pound zucchini, trimmed
- •2 cloves garlic
- •4 pieces boneless chicken breast halves with skin
- •1 tablespoon olive oil
- •2 tablespoons water
- •1 cup torn basil leaves
- •adjustable-blade slicer
- •lemon wedges
Cooking Instructions
- 1.
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
5 min
- 2.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
14 min
- 3.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
3 min
