Salsa Verde Chicken Pasta with Zucchini & Mushrooms
Fast & Easy

Salsa Verde Chicken Pasta

with Zucchini & Mushrooms

35 MIN
4 Servings
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From the Test Kitchen

This easy pasta—which stars a hearty trio of chicken and sautéed mushrooms and zucchini—gets an irresistibly rich boost of flavor from cream and fontina cheese, plus piquant salsa verde stirred in just before serving.
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Salsa Verde Chicken Pasta with Zucchini & Mushrooms
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Fettuccine Pasta
  • 1 Zucchini
  • 4 oz Mushrooms
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 1 Yellow Onion
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Cream
  • ⅔ cup Salsa Verde
time-saving
tips & techniques
Prepare the ingredients
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 fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic.

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces and diced onion in an even layer. Cook without stirring 1 to 2 minutes, or until lightly browned. Add the sliced zucchini, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, fontina, cream, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the salsa verde; stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Garnish with the parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
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 fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic.

2 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the vegetables

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces and diced onion in an even layer. Cook without stirring 1 to 2 minutes, or until lightly browned. Add the sliced zucchini, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

Cook the vegetables
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, fontina, cream, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the salsa verde; stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Garnish with the parmesan. Enjoy!

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