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Chicken with Creamy Zucchini

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Chicken with Creamy Zucchini

with spaghetti, toasted panko, sage and pistachios

Informations supplémentaires
35 min. | 780 kcal | easy | Family, Favorite |
1. Cook the zucchini Preheat the oven to 400°F and bring a pot of salted water to a boil. Cut the zucchini in 4 horizontally. Crush the garlic cloves. Place the zucchini in a baking dish. Add the cream, garlic and sage. Season generously with salt and pepper. Add a drizzle of oil. Bake in the oven for 22-25 minutes.
2. Cook the pasta Cook the pasta 8-10 minutes until tender. Drain and mix with a drizzle of oil, salt and pepper.
3. Cook the chicken Heat a drizzle of oil in a pan over medium-high heat. Pat the chicken dry. Add salt and pepper. Cook the chicken 3-4 minutes. Flip the chicken, cover and cook 8-10 minutes on low heat until the chicken is cooked through.
4. Toast the panko Heat a small skillet over medium-high heat. Toast the panko 3-4 minutes until golden.
5. Plate your dish Serve the chicken with the pasta mixed with the zucchini and garnished with panko and pistachios. For children, it's possible to see with them whether they prefer each element separated or a bowl with everything mixed up. Bon appétit!
2 unit Chicken Breast
2 unit Zucchini(s)
140 g Spaghetti
120 ml Cream 15%
2 unit Garlic Clove(s)
30 ml Panko Breadcrumbs
15 g Pistachios
0.5 unit Sage
What you need pans, pot, strainer, baking dish
780 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 90g
30%
fat 22g
34%
cholesterol 150mg
50%
fiber 5g
20%
protein 55g
saturated 9g
45%
sodium 207mg
9%
sugar 12g
trans 0g