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Chicken Breasts with Zucchini Pappardelle Recipe

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2 votes | 1443 views

Equipment: an adjustable-blade slicer

Accompaniment: lemon wedges

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.54 view details
  • 1 pound zucchini, trimmed
  • 2 garlic cloves
  • 4 boneless chicken breast halves with skin (1 1/2 pounds)
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1 cup torn basil leaves
  • .

Directions

  1. Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl.Thinly slice garlic and reserve separately.
  2. Pat chicken dry, then cut crosswise into thirds.
  3. 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.
  4. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total.
  5. Add chicken to zucchini.
  6. Add garlic to skillet and cook, stirring, until pale golden, about 1 minute.
  7. Add water and scrape up any brown bits, then drizzle over chicken.
  8. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly.
  9. Season with salt and pepper
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Nutrition Facts

Amount Per Serving %DV
Serving Size 262g
Recipe makes 4 servings
Calories 289  
Calories from Fat 148 51%
Total Fat 16.48g 21%
Saturated Fat 4.22g 17%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 99mg 4%
Potassium 605mg 17%
Total Carbs 4.14g 1%
Dietary Fiber 1.3g 4%
Sugars 1.89g 1%
Protein 30.53g 49%

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