Tuesday, March 9, 2010

TNDAH: Chicken Breasts with Zucchini Pappardelle

This TNDAH selection is actually from last night (I must have instinctively known I'd be too lazy to make dinner tonight). While grocery shopping last week, I decided to cruise the Epicurious app on my phone for a tasty-looking dinner recipe.

After browsing for what felt like hours through several grocery aisles, I came across this recipe for Chicken Breasts with Zucchini Pappardelle. I was intrigued by the 'zucchini as pasta' prospect and the total prep time of only 30 minutes.

Here's a look at the 'zucchini pasta.' It really is impressive to see what you can do with a zucchini and a vegetable peeler. Looks so fancy.
Here's the chicken sauteing. The recipe called for chicken with skin, but I went with skinless instead (didn't seem to make much of a difference to me). I also replaced the water with chicken broth based on a couple of user reviews I read (very good choice).
And here's the completed dish with a side of garlic mashed potatoes and wheat garlic bread (that's right, lots o' garlic!).
I must admit, this turned out quite delicious and was very well-presented if I do say so myself. The broth, basil and garlic brought out great flavor in the chicken, and the zucchini was a light and refreshing addition. Given all of my experimenting in the kitchen as of late, it was great to finally make something that was spot on. Two cheers for me ;)

1 comment:

  1. I've done that with zucchini to use raw in salads, but never cooked it. That is a great idea!