Chicken Breasts with Zucchini Pappardelle

Chicken Breasts with Zucchini Pappardelle
Photo by Romulo Yanes


  • 1 cup torn basil leaves
  • an adjustable-blade slicer
  • 4 boneless chicken breast halves with skin (1 1/2 pounds)
  • lemon
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • + 1 more ingredients
    • 1 pound zucchini, trimmed

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately. Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat un...

View full recipe at Epicurious


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