Chicken Breasts with Courgette Pappardelle

Ingredients for Chicken Breasts with Courgette Pappardelle

• 450g courgette, trimmed

• 2 garlic cloves

• 4 boneless chicken breast halves with skin (675g)

• 1 tablespoon olive oil

• 2 tablespoons water

• 1 cup torn basil leaves

• Equipment: an adjustable-blade slicer

• Accompaniment: lemon wedges

How to make Chicken Breasts with Courgette Pappardelle

Shave courgette lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.

Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to courgette.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoons salt to bowl and toss until courgette wilts slightly. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.