What you'll need:
10 oz. chicken breast, trimmed ( 2 small)
6 oz. strand pasta (like angel hair, spaghetti or bucatini)
1/4 cup panko (Japanese breadcumbs)
1/4 oz. grated parmesan cheese
1 clove garlic, minced (use your microplane)
1 tsp red pepper flake (or less)
6 baby zucchini, sliced 1/4 inch thick
fresh or dried parsley
kosher salt & pepper
- Cook pasta to al dente according to package directions. While pasta cooks, slice chicken breasts into thin strips. Pre-heat non-stick skillet over medium high heat. Sprinkle chicken with salt and pepper and cook chicken until cooked through and browned.
- Reduce heat on skillet to low. Pull pasta out of water and put in skillet with chicken and 1/2 - 1 cup of the pasta water. Cook baby zucchini in pasta water 1-2 minutes until tender while you sauté the chicken & pasta over low heat until water is absorbed.
- Add zucchini, red pepper flake and cheese to pasta and mix. Remove from heat and taste for seasoning, adding salt & pepper as needed. Mix in panko and parsley and serve right away. Serves 4.
*7 points plus
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