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Chicken & Fresh Basil Fettuccine
with Zucchini & Goat Cheese
25 MIN
2 Servings
From the Test Kitchen
This recipe features ribbons of fresh fettuccine pasta made with sweet, fragrant basil, which we’re tossing with tender bites of chicken and zucchini in a robust sauce finished with creamy, tangy goat cheese.
Get CookingDietary Information
Mediterranean Diet
-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
-
2 cloves Garlic
- 1 Zucchini
- 2 Tbsps Tomato Paste
- 1 oz Goat Cheese
- ¼ cup Grated Parmesan Cheese
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the pasta:
Meanwhile, using your hands, carefully separate the strands of pasta; add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the zucchini:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add ½ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, cooked zucchini, goat cheese (crumbling if necessary), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the pasta:
Meanwhile, using your hands, carefully separate the strands of pasta; add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the zucchini:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add ½ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, cooked zucchini, goat cheese (crumbling if necessary), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
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