Tuesday, May 1

Chicken al Pomodoro with Zucchini Pappardelle

I was going to name this "Pollo al Pomodoro with Zucchini Pappardelle" but I didn't want to throw you people off...  In reality, I was just trying to be fancy so that I could really celebrate this amazing meal!!  In Italian, al pomodoro means "tomato sauce" and pappardelle is a flat, Italian pasta.  So - what this recipe is for is chicken which I cooked in a tomato sauce and served with "pasta" that I made by shaving little Italian zucchinis!  This dinner was made in under 30 minutes and tasted like a million bucks!  SO GOOD!  Here's how you can make it yourself:

Chicken al Pomodoro with Zucchini Pappardelle
1 tbsp olive oil
1 tbsp butter
3-4 chicken breasts
4 large cloves garlic, thinly sliced
1/2 cup white wine (tonight's pick 2007 Mission Hill Pinot Blanc)
2 cups chopped assorted tomatoes (I used about a cup of grape tomatoes and then some field tomatoes)
1/4 cup chopped parsley
1/4 cup thinly sliced fresh basil
salt & pepper
fresh parmesan

Pappardelle Ingredients:
1 tbsp olive oil
1 large clove garlic, minced
3-4 little Italian zucchinis
salt & pepper

In a large skillet that has a tight fitting lid, 1 tbsp olive oil and butter over medium-high heat.  Pat the chicken breasts dry with a paper towel and sprinkle with salt and pepper.  Brown the breasts on each side for about 4 minutes per side. 

Chop the garlic and tomatoes.  When the chicken is browned, add the garlic and cook until fragrant, but be careful not to burn!  Add the wine and crank the heat to bring this up to a boil.  Cook until liquid has reduced thickened, then toss in your tomatoes.  Reduce heat to medium,  put a lid on it and cook for 10 minutes.

Using a wide vegetable peeler, slice the zucchini  to make "noodles."

In a smaller non-stick pan, heat oil and garlic over medium heat.  When the timer for the chicken is up, remove the lid and season the tomato sauce to your taste.  Add about half of the chopped herbs and stir to combine, allowing the herbs to wilt slightly.

At this point, toss the zucchini pappardelle into the garlic/oil and season a little bit - careful not too much salt b/c it will draw out too much liquid!  Only cook the zucchini for about 2 minutes - that's all you need!!

If you can believe it, dinner is ready!!  Plate up the zucchini noodles and top with some sauce and a chicken breast.  Top with more of the herbs and some parmesan cheese.  OMG delicious - I'll be making this one again soon fo sho!!  

OH! One other thing! The zucchini pappardelle is also a great option for those on gluten-free diets!!


  1. Love the idea of using zucchini as the noodles, been wanting to try it, but haven't yet.

  2. this looks truly delicious! i just love the idea of using the zucchini as noodles, brilliant!

  3. Pappardelle from shaved zucchini? Totally original. Sounds amazing. :)

  4. I love the idea of zucchini parpadelle - I will HAVE to try! Sounds wonderful :)