Chicken Breasts with Zucchini Pappardelle

Ingredients

• 1 cup basil 
• 1 cup basil 
• 4  chicken breast halves boneless with skin (1 1/2 pounds)
• 2  garlic clove 
• 4 servings lemon wedges 
• 1 tablespoon olive oil 
• 2 tablespoons water 
• 1 pound zucchini trimmed

Equipment

• bowl
• frying pan

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.
3. 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.
4. Add chicken to zucchini.
5. Add garlic to skillet and cook, stirring, until pale golden, about 1 minute.
6. Add water and scrape up any brown bits, then drizzle over chicken.
7. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
8. Per serving: Calories 303, Total fat 17g, Saturated Fat 4g, Cholesterol 93mg, Sodium 685mg, Carbohydrate 5g, Fiber 1g, Protein 32g
9. Nutrition Data
10. See Nutrition Data's complete analysis of this recipe ›