Wednesday, August 5, 2009

Another way to use Zucchini

We tried this recipe tonight, and it's good! And it's another way to use all those zucchini that ripen at once. We had it with sliced tomatoes and multigrain baguette slices topped with grated Parmesan cheese and broiled for a few minutes to melt.

Zucchini Linguini with Chicken
Serves 4

2 Tbsp olive oil
2 boneless, skinless chicken breasts, cut into 1/2 in pieces (we used organic)
Sea salt
Freshly ground black pepper

1 Tbsp unsalted butter
1 Tbsp minced shallot
1 garlic clove, minced
1/2 cup fat-free chicken broth or water
3 green zucchini, julienned
3 yellow zucchini, julienned (we used all green)
1/4 cup julienned fresh basil
2 1/2 ounces goat cheese

1. Heat oil in large saute pan over medium heat. Season the chicken with salt and pepper (we omitted salt) and saute until cooked. Then transfer to a bowl and set aside. Drain all but 1 Tbsp of oil from the pan.
2. Add the butter and shallot to the pan and saute until soft, then add the garlic and saute until fragrant. Add the chicken broth and zucchini and saute for 3-4 minutes just until soft. Remove from heat.
3. Return he chicken to the pan, add the basil and stir to combine. Divide among plates and top with the goat cheese. Serve immediately.

Note: I forgot to pick up shallots and goat cheese, so used minced onion and feta. I sauteed the chicken using olive oil spray rather than 2 Tbsp oil, and it worked fine. I may reduce or omit the chicken broth next time, the zucchini has a lot of liquid as it cooks. I'm sure this would work with Tofu instead of chicken.

261 calories; 25g protein; 7 g carbohydrates; 2 g fiber; 15g fat.
Recipe from Mariel Hemingway in AARP magazine.

Did I mention that I love zucchini? :D

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