Monday · Jun 1
Chicken & Zucchini Pasta with Lemony Breadcrumbs
A comforting pasta dish featuring tender chicken and zucchini, lightly coated in a simple sauce, topped with crunchy lemony breadcrumbs on the side for an optional pop of freshness.
Before you start
Save time by using pre-cut chicken strips if available, or quickly dice chicken breasts/thighs. Use any short pasta you have on hand, like penne or rotini.
Cooking instructions
- Cook pasta according to package directions. Meanwhile, dice chicken into 1-inch pieces and thinly slice zucchini. Mince garlic. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp olive oil to the skillet, then add zucchini and minced garlic. Sauté for 3-5 minutes until zucchini is tender-crisp.
- Stir in chicken broth and cream, bringing to a gentle simmer. Add cooked chicken and Parmesan cheese. Drain pasta and add to the skillet, tossing to combine. Season with salt and pepper.
- In a small dry pan, toast breadcrumbs over medium heat until golden, about 2-3 minutes. Remove from heat and stir in lemon zest from half a lemon and chopped parsley. Serve pasta immediately, with lemony breadcrumbs on the side for sprinkling.