Lemon Pasta with Chicken and Zucchini

  • Yield: 8 servings


5small zucchini, julienned
1/4cup plus 1 tablespoon olive oil
2-- (6-ounce) chicken breast halves, skinned, boned and cut into 1-inch pieces
1 1/2cups chopped onion
1-- garlic clove, crushed
2/3cup whipping cream
3/4cup freshly grated Parmesan cheese
1/4teaspoon salt
1/8teaspoon pepper
7cups cooked lemon-flavored pasta, drained


  1. Saute the zucchini in olive oil in a large skillet until tender.  Remove the zucchini from the skillet with a slotted spoon; drain on paper towels.
  2. Add the chicken, onion and garlic to the dripping in the skillet.  Cook over medium heat for 8 to 10 minutes or unti the chicken is tender, stirring frequently.  Stir in the whipping cream.  Bring to a boil; reduce heat.  Simmer for 5 minutes or until the sauce is reduced by about one-third.
  3. Add the sauteed zucchini, 1/2 cup of the Parmesan cheese, salt, pepper and the cooked pasta; mix well.  Cook until heated through.  Serve sprinkles with the remaining 1/4 cup Parmesan cheese.

Note:  Serving this pasta dish in individual shallow heated serving bowls makes it easier to eat and retains the heat for a longer time.

Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).

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