Chicken Breasts with Zucchini Pappardelle

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Zucchini

  Summer squash, includes skin, raw

  2 ¼ medium or 441g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  2 tbsp or 30g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

Directions

1. Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
2. 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 until it shimmers. Saut chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
3. Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper and lemon juice.