Chicken Breasts with Zucchini Pappardelle

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Shave the zucchini lengthwise into 1/8 inch thick slices using a slicer and place in a large bowl. Thinly slice the garlic and set aside.
2. Pat the chicken dry and cut crosswise into thirds. Season with three-quarters of the salt and the pepper.
3. Heat the oil in a 12-inch heavy skillet over medium-high heat until shimmering. Sauté the chicken in batches, starting with the skin side down, until browned and just cooked through to 165°F, about 8 to 14 minutes total. Transfer the chicken to the bowl with zucchini.
4. Add the sliced garlic to the skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over the chicken.
5. Add basil and remaining salt to the bowl and toss until the zucchini wilts slightly. Season with additional salt, pepper, and lemon juice to taste.

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