With the size and number of zucchini I have coming out of our garden, I am planning this post to be the first in a series showing just how I plan to use them all! So we were so busy that we didn't pick the garden for a few days over the weekend... and what resulted was four GIANT zucchini. The largest one is over 2 1/2 lbs! What else you'll need:Chicken, pasta, garlic, olive oil and butter, salt and pepper, Parmesan and chili flakes if you're so inclined. Start by cutting your zucchini into similar size strips and then again into chunks about the same size as the chicken pieces you plan to use (we did about 1" chunks). Herebis my helper Lucia setting the zucchini aside. We try to cut the veggies first so we can use the cutting board again for chicken after and cut down on dishes. Next we cut up our chicken breasts I to 1" cubes as well and sautee in olive oil with salt and pepper (remember to season at every step!). After the chicken is cooked and a little brown, remove it on a plate to the side. Add a good nob of butter, a splash of olive oil, garlic and salt and pepper to the pan. This is what you'll sautee your zucchini in. Add the zucchini and let it sit to brown before stirring. Don't stir constantly, but occasionally. All those brown bits on the pan are FLAVOR. Repeat after me: "flavor!" So when your veggies and pasta are both done, you add a spoonful or two of your pasta water into your pan right on top of all that FLAVOR and you scrape it off so it goes into your sauce.if you have a bottle of dry white wine open here, a splash would be great too! The add back in your chicken. Serve on top of your noodles with some Parmesan, salt and pepper and if you like it hot, a pinch of red pepper flakes. A light and clean tasting dinner the whole family will love!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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