Chicken Breasts With Zucchini Pappardelle
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl
2
Thinly slice garlic and reserve separately
3
Pat chicken dry, then cut crosswise into thirds
4
Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper
5
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers
6
Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total
7
Add chicken to zucchini
8
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute
9
Add water and scrape up any brown bits, then drizzle over chicken
10
Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly
11
Season with salt and pepper
12
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl
13
Thinly slice garlic and reserve separately
14
Pat chicken dry, then cut crosswise into thirds
15
Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper
16
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers
17
Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total
18
Add chicken to zucchini
19
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute
20
Add water and scrape up any brown bits, then drizzle over chicken
21
Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly
22
Season with salt and pepper