Be afraid. Be very afraid. on Twitpic

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Chicken with Zucchini and Herb Garlic Butter over Linguini

We picked our first zucchini out of the garden yesterday, and my father in law gave us some garden onions, so I wanted to make something out of my fresh ingredients.  I also did not want to heat up the house by using the oven, since it hit 102F here today. I whipped this up in about a half an hour, it was delicious!

Chicken with Zucchini and Herb Garlic Butter over Linguini
serves 2 (or three not so hungry people)


2 boneless, skinless chicken breasts
1 medium zucchini
1 medium onion
2 cloves of garlic
1/2 tsp garlic powder
1 tsp thyme
1 tsp basil
2 tsp oregano
pinch of salt
pinch of cayenne pepper (optional)
1 TB olive oil
1/4 to1/2 box of linguini
1 stick of butter 

• dice or mince the garlic
• cut onion into 1/2" size chunks
• cut zucchini into 2"x1/2" slices and save on the side
• cut chicken lengthwise into 1/2" slices, then cut those into 1" chunks (the goal is to make them all close to the same size so that they cook at the same rate)

•  sautee the garlic and onion in the olive oil in a medium to large skillet until the onion is starting to soften, about 5 to 7 minutes. stir frequently.

• add the chicken and basil, thyme and oregano and continue to sautee until chicken is nearly done, about 7 to 10 minutes. My chicken was still a little frozen so if yours is already thawed, it will probably only take about 5 minutes. stir frequently.

• add zucchini, stir and cover. Reduce to low heat. While it continues to cook, cook the linguini per the package instructions. After 5 minutes, stir the chicken and zucchini mixture and remove from heat, cover and let sit until linguini is done.

• Melt the stick of butter over very low heat in a small saucepan.  Add a pinch of oregano, pinch of cayenne and 1/2 tsp of garlic powder. stir frequently. cut off heat.

Serve the chicken and zucchini over the linguini and top with the herb garlic butter sauce.Salt and pepper to taste.

Husband approved!

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