Zucchini Pasta with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 pound dried linguini or spaghettini or other long strand pasta (I use whole grain or multi grain, but use what you like)3/4 pound zucchini1 T butter2 T olive oil1 small shallot, minced fine (opt)¼ c dry white wine½ lb boneless skinless chicken breasts, cut into strips zest and juice of one lemon¼ c chicken stockS&P to taste1 T coarsely chopped fresh parsley leaves2 T fresh chive, chopped1/2 cup grated Parmesan
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. (plan to reserve ½ c cooking water)
While the water comes to a boil and the pasta cooks, cut the zucchini into long strands that mimic the pasta…I use a julienne peeler for this, just running it around the outside of the zucchini and not using the pulpy seed part. You can also do this on a mandolin, or make long julienne by hand. (The idea is to be able to twirl the zucchini up with the pasta, but if you don’t care, you can cut it into half moons, it will still be delicious!)
Heat oil in a large skillet over medium-high heat until hot. Add the shallot, and cook till translucent. Add chicken and sauté briefly until light brown. Deglaze the pan with the wine and let reduce till almost gone. Add chicken stock, lemon juice and lemon zest. Swirl in butter. Taste for salt and pepper. Toss in zucchini strands and then immediately add cooked pasta and combine. Add the cheese and herbs and enough reserved pasta water to ensure the sauce is smooth, and toss to combine well. Taste again for seasoning and add salt and pepper, as needed. Grate about 2 more tablespoons Parmesan over the top and serve at once.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAZ675.
While the water comes to a boil and the pasta cooks, cut the zucchini into long strands that mimic the pasta…I use a julienne peeler for this, just running it around the outside of the zucchini and not using the pulpy seed part. You can also do this on a mandolin, or make long julienne by hand. (The idea is to be able to twirl the zucchini up with the pasta, but if you don’t care, you can cut it into half moons, it will still be delicious!)
Heat oil in a large skillet over medium-high heat until hot. Add the shallot, and cook till translucent. Add chicken and sauté briefly until light brown. Deglaze the pan with the wine and let reduce till almost gone. Add chicken stock, lemon juice and lemon zest. Swirl in butter. Taste for salt and pepper. Toss in zucchini strands and then immediately add cooked pasta and combine. Add the cheese and herbs and enough reserved pasta water to ensure the sauce is smooth, and toss to combine well. Taste again for seasoning and add salt and pepper, as needed. Grate about 2 more tablespoons Parmesan over the top and serve at once.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAZ675.
Nutritional Info Amount Per Serving
- Calories: 338.9
- Total Fat: 14.8 g
- Cholesterol: 50.8 mg
- Sodium: 317.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 5.0 g
- Protein: 23.8 g
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