Description
Mediterranean chicken zucchini pasta brings summer’s fresh flavors onto your plate with elegant simplicity. Delicate herbs, tender chicken, and garden-fresh zucchini combine in a light yet satisfying meal you’ll savor to the last delicious bite.
Ingredients
Scale
Main Protein:
- 1 lb (450 g) chicken breast
Pasta and Vegetables:
- 8 oz (250 g) short pasta
- 1 lb (450 g) zucchini (about 2 medium ones)
Seasonings and Garnishes:
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 2 small garlic cloves, crushed
- 1 teaspoon Italian seasoning
- Juice of half a lemon
- 1/3 cup (30 g) Parmesan, grated
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup (30 g) pine nuts, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Prepare a large pot with salted water and bring to a rolling boil at high heat. Cook pasta until it reaches al dente texture, approximately 8-9 minutes. Carefully extract and preserve one cup of starchy pasta water before draining.
- While pasta cooks, slice chicken into uniform bite-sized cubes. Season thoroughly with salt and freshly ground black pepper for enhanced flavor profile.
- Select a spacious skillet and warm olive oil with butter over medium heat. Carefully introduce seasoned chicken pieces, allowing them to develop a golden-brown exterior and cook completely through, roughly 6-7 minutes. Transfer cooked chicken to a separate plate.
- Within the same skillet, add additional oil if necessary. Incorporate zucchini pieces, reducing heat to low-medium. Gently sauté, stirring intermittently, until vegetables soften without becoming overly mushy, about 4-5 minutes.
- Introduce minced garlic, Italian herb blend, and fresh lemon juice into the zucchini mixture. Allow ingredients to meld and release aromatic qualities for approximately one minute.
- Reintegrate cooked chicken into the skillet. Add drained pasta, thoroughly mixing ingredients. If mixture appears dry, gradually incorporate reserved pasta water to create a smooth, cohesive sauce.
- Finish the dish by folding in grated Parmesan cheese, toasted pine nuts, and freshly chopped parsley. Taste and adjust seasoning as needed. Serve immediately while warm and vibrant.
Notes
- Reserve a cup of starchy pasta water to create a silky, clingy sauce that helps ingredients adhere perfectly.
- Pat chicken pieces dry before sautéing to ensure golden-brown exterior and maximum flavor development.
- Cook zucchini on low-medium heat to prevent overcooking, maintaining a tender-crisp consistency that doesn’t turn watery.
- Swap chicken with tofu or chickpeas for a vegetarian version, and use gluten-free pasta for a celiac-friendly adaptation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg