Chicken Zucchini And Lemon Zest Pasta Recipes
LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
LEMONY SPAGHETTI AND ZUCCHINI
Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
- Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
- Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.
CHICKEN, ZUCCHINI AND LEMON ZEST PASTA
Steps:
- Cook pasta until al dente, then set aside Heat the olive oil over medium heat and saute the garlic. Add the sliced zucchini and saute until slightly tender. Add all the remaining ingrediants into a large serving bowl. Add pasta and toss. Sprinkle with grated cheese and serve immediately
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- Cook the pasta al dente (the pasta should be slightly firm when bitten). If you're using pasta cooking water instead of the broth, remember to reserve 1/4 cup of the water.
- Cut the chicken into 1-inch (2.5 cm) cubes, season with Herbes de Provence, salt and pepper. Cut the zucchini into 1/4-inch (1/2 cm) slices or half-slices.
- Heat the oil in a large frying pan over high heat, add the chicken pieces. Don't stir for the first 2 minutes (letting the chicken brown), then cook for 2 more minutes, stirring from time to time, until the chicken is golden and almost completely cooked. Transfer to a plate.
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- Toss the zucchini on a rimmed baking sheet with the olive oil, 3/4 teaspoon salt and the crushed chili. Roast 20 minutes, or until the zucchini is golden brown on the edges.
- Bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente.
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- Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup cooking water.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2-3 minutes or until crisp. Transfer to a bowl. Add chicken to pan and cook, stirring, for 3 minutes or until just cooked through. Transfer chicken to the bowl with bacon.
- Lightly spray same frying pan again with oil. Cook onion and chilli, stirring, for 2 minutes or until onion is golden. Add zucchini, cook, stirring, for 2 minutes or until zucchini is tender.
- Return chicken and bacon to pan with any extra resting juices. Add pasta, tomatoes, basil, lemon rind and juice. Season with salt and pepper and cook, stirring for 2-3 minutes until combined and heated through. Stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten, if required. Serve.
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