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Herbed Chicken Breast

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Herbed Chicken Breast

with tomato, zucchini and mozzarella pasta

Informations supplémentaires
35 min. | 803 kcal | easy | Family | Printable version
1. Setup Finely chop the parsley. Cut the tomatoes in 2. Slice the zucchini into half rounds.
2. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook for 10-12 minutes until tender. Keep 1/2 2P | 3/4 3P cup of the cooking water and drain.
3. Cook the chicken Put the dried herb mixture and 3/4 of the parsley in a bowl with a drizzle of oil, salt and pepper. Place the chicken in the bowl and coat well. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 3-4 minutes on one side. Flip, cover and cook 7-8 minutes over low heat until the center of the chicken is cooked. Let sit on a board 2-3 minutes before slicing.
4. Cook the vegetables Heat a drizzle of oil in another pan on medium high. Add the tomatoes and zucchini and cook for 5-6 minutes until colored. Add a pinch of sugar, salt and pepper. Add 1 tbsp. of balsamic vinegar, 1 tbsp. of butter and the pasta cooking water. Simmer 1-2 minutes over medium heat.
5. Add the pasta Add the pasta and the mozzarella to the pan. Mix well and cook for 1-2 minutes. Adjust salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with slices of chicken, parmesan and the remaining parsley. Bon appétit!
2unitChicken Breast
180gSpaghetti
60gMozzarella
1unitZucchini(s)
200gMulticolor Cherry Tomatoes
2gSpice Mix (dried thym,dried basil)
15gGrana Padano Cheese
1unitFresh Italian Parsley
What you need pot, strainer, pans, tongs, potato masher
803 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 29g
45%
cholesterol 143mg
48%
fiber 5g
20%
protein 57g
saturated 9g
45%
sodium 438mg
18%
sugar 9g
trans 0g