Chicken Breasts with Zucchini Pappardelle |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken. Ingredients:
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 |
accompaniment: lemon wedges |
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. 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.
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.
4. Per serving: Calories 303, Total fat 17g, Saturated Fat 4g, Cholesterol 93mg, Sodium 685mg, Carbohydrate 5g, Fiber 1g, Protein 32g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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