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Chicken Breasts with Zucchini Pappardelle

Chicken Breasts with Zucchini Pappardelle
Gourmet | July 2009  by Ian Knauer
Serves 4

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pasta-like ribbons that are eye-catching.  Even the slicing disc of your food processor will make this go quickly.

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
Non-stick vegetable spray for grill

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl.
Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon
salt and 1/2 teaspoon pepper.  Spray your grill w/non-stick vegetable spray and
grill chicken until nicely browned on both sides.  Cut into strips and add to zucchini.
Heat oil in sauté pan and add garlic. 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.

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