Oh! The comfort of a warm bowl of slinky noodles that can be slurped or twirled with a fork to make big, soft, round bites!...Read More
Zucchini Pasta with Chicken & Pistachios
It’s deep in the season known officially as “Gray” here in Prague, so I think something sunny to eat is in order.
This recipe is an homage to the pasta recipes that show up on food magazine covers in the spring. You know the ones: They feature a bowl of pasta flecked with herbs and golden chicken—and smiling, painfully chic people gathered around a picnic table on a hillside, all bathed in dappled sunlight. It makes you want to immediately pack a bag and buy a ridiculously expensive last-minute ticket to Tuscany. I’m here to remind you of a few key points: (a) Plan your trips more deliberately than that; (b) You are equally as stunning as those people; and (c) This recipe is a mini vacation anytime you need it.
Zucchini Pasta with Chicken & Pistachios
Serves 2–4 | Total time: 35–40 minutes
2–2 1/2 pounds zucchini
1 tablespoon salt
1 tablespoon extra-virgin olive oil
2 cloves garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts (4–6 ounces each)
1 tablespoon extra-virgin olive oil or ghee
1 teaspoon salt
1/2 teaspoon ground black pepper
7–10 fresh mint leaves
1/4 cup shelled pistachios
1 tablespoon lemon juice
Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
Cook the chicken. Pound the chicken to 1/2-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then slice it crosswise into strips. Warm the olive oil in a large, nonstick skillet over medium-high heat, 2–3 minutes. Add the chicken, sprinkle it with the salt and pepper, then toss to coat it in the oil. Spread the chicken in a single layer and let it cook undisturbed, 2–3 minutes. Flip with a spatula, separating the pieces and cook for an additional 2–3 minutes on the other side. Continue to flip and cook the chicken until it’s browned and sizzling on most sides, about 2 minutes more. Transfer the chicken to a plate and cover it loosely with aluminum foil.
Prep the aromatics. Thinly slice the scallions, mince the mint leaves, and coarsely chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork, and place nearby because the next part goes quickly.
Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic, then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork, and set it nearby. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. Return the skillet you used for the chicken to the stove and reheat it over medium-high heat, 2–3 minutes. Place the prepared zucchini noodles in the dry pan and sauté them until just tender, 2–3 minutes. Push the noodles to the side of the pan, and reduce the heat to medium low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn on the heat and add the chicken to the noodles, along with the mint-pistachio mixture. Toss to combine.
To serve, divide the pasta among individual bowls and arm everyone with a big spoon to twirl the strands.
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I've been carting around different versions of this recipe since college. (That's about 25 years, you guys. Yikes!) It started out as a clipping from...Read More
Yummy! I’ll have to give this a try. And your intro made me giggle, thanks.
Sounds delicious! Do you recommend a particular spiralizer? I have like 4 in my amazon cart and am suffering from choice fatigue on them. I checked your gadget section and didnt see which one you use. Thanks so much!
Wishing you and yours an abundant, wonderfilled new year!! 🙂
I’m *pretty* sure that when I lived in the US, I had this one: https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M — but you can just go with the one that has a high star rating. They’re all very similar. Now that I live in Prague, I just use a julienne peeler… old school 😉
I love the OXO good grips one with the three interchangeable plates. It’s sticks well to my stone countertop and cleanup is super easy!
What’s the point of salting the zucchini if you’re going to rinse it all off? Is that for flavor?
The salt is not for flavor… it draws the excess moisture out of the zucchini so that when you cook it, it doesn’t get super mushy. It’s necessary to rinse the salt off because it would be WAY salty if you left it all on. The salt step is important for texture.
Do you give nutritional information. Maybe it’s there and I don’t see it..
I don’t calculate nutrition info, but this calculator is really easy to use: https://recipes.sparkpeople.com/recipe-calculator.asp
This looks incredible, and I love the way that the yellow and the green look together. The photo looked so much like pasta that I had to do a double take. Yesterday I made up a batch of your Italian seasoning mix (with the Penzeys Italian Herb blend) and made pork breakfast sausages with it — half for a freezable egg casserole and half as just on the go patties. So yummy!
Oh yeah! Amazing flavor. Loved it and will definitely make it again.
Made this today. Great flavor and so easy. Thanks for that.