Chicken Breasts with Zucchini Pappardelle

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