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 ;)