Fettuccine with Chicken and Zucchini
Ingredients:
4 Boneless, skinless chicken breasts
12 oz fettuccine pasta
2 large zucchini
1/4 cup grated Parmesan cheese
2 cloves garlic
2-4 TBSP Butter
2 TBSP Mascarpone Cheese
1 TBSP Italian Seasoning
Optional topping
1TBSP Capers
Instructions:
Peel and chop the garlic. Halve the zucchini lengthwise, then cut crosswise into 1/4 inch pieces.
Pat the chicken dry, season with salt and pepper. Heat 1 TBSP Olive Oil in a non-stick skillet. Cook 5-7 minutes on each side, until browned and cooked through. Remove from the skillet and cover with foil to keep warm.
Cook the pasta until al dente and reserve 1/2 cup of the cooking water. Drain thoroughly and return to the pot.
In the same pan you cooked the chicken, heat a 2 tsp. of olive oil on medium-high heat until hot. Add the zucchini and half the chopped garlic. Cook 2-3 minutes until browned. Season with salt and pepper. Transfer to a bowl.
For optional topping...heat a drizzle of olive oil in the same pan until hot. Add the chopped capers and the rest of the garlic. Season with salt and pepper. Cook, stirring frequently, 1-2 minutes, or until fragrant. Turn off the heat.
To the pot of cooked pasta, add the cooked zucchini, Italian Seasoning, butter, mascarpone cheese and half of the reserved pasta cooking water. Cook on medium-high heat, stirring vigorously, 1-2 minutes, or until the pasta is coated. Add more water if necessary. Turn off the heat and season with salt and pepper to taste.
Thinly slice the cooked chicken.
Serve the sliced chicken with the finished pasta. Top with the optional capers/garlic combo. Garnish with Parmesan cheese. Enjoy!
Prep time - 30-40 minutes.
