Chicken Tenders with Zucchini Pappardelle
Janine
ingredients
- 1 pound of zucchini, trimmed
- 2 garlic cloves
- 1 1/2 pounds of chicken tenders
- 1 Tbsp olive oil
- 2 Tbsp water
- 1 cup of torn fresh basil leaves
- 1 lemon
directions
- 1
With a peeler, shave zucchini lengthwise into skinny strips (like ribbons) and put into a large bowl
- 2
Pat the chicken dry and season all over with salt and pepper
- 3
heat oil in a heavy skillet over medium heat until oil shimmers (that means it is hot!)
- 4
Saute chicken in batches, until it is browned and just cooked through 8-10 minutes
- 5
Add chicken to zucchini bowl
- 6
Slice the garlic very thin and add to the same pan you cooked the chicken in (you can drizzle more olive oil if it looks dry)
- 7
Saute until golden about 1 minute
- 8
Add the water and scrape up any of the brown bits from the pan
- 9
Drizzle the liquid over the chicken and zucchini until the zucchini wilts slightly. Add the salt and basil
- 10
Sprinkle with lemon juice and season with salt and pepper to taste
Source: Janine
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