Spaghetti with Chicken and Zucchini

Quick and easy! Great for a weeknight. Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.

 

Spaghetti with Chicken and Zucchini

  • Servings: 6
  • Difficulty: easy
  • Print

IMG_0015

 

Ingredients

  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 medium leeks, white and green parts, halves and sliced 1/2-inch thick
  • 1 pound spaghetti
  • 1 pound medium zucchini, cut into 1 1/2-by-1/4-inch-thick matchsticks
  • pinch crushed red pepper flakes
  • 1/4 cup fresh basil
  • 1/4 cup fresh Italian parsley
  • 1/2 cup Grana Padano

 

Directions

  1. Bring a large pot of salted water to a boil and add the pasta.
  2. Add 2 tablespoons of olive oil to a large skillet over medium high heat. Season the chicken and to the skillet, toss and brown all over, for about 3 minutes. Set aside.
  3. Reduce the heat to medium, and add 2 tablespoons of olive oil and the leeks. Cook for about 3 minutes.
  4. Add the zucchini and season with salt and red pepper flakes. Cover, and cook until the zucchini wilts, about 3 minutes.  Uncover, increase the heat to medium high and cook until the vegetables are carmelized on the edges, for about 2 minutes. Add back the chicken, and 1/2 cup of pasta water.
  5. Add the spaghetti to the sauce, and drizzle with olive oil. Sprinkle with the basil and parsley and toss. Add more pasta water if dry.
  6. Remove from heat and add cheese, toss and serve.[/recipes-directions]

 

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