Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, July 19, 2013

Pan-Seared Chicken and Zucchini Pasta with Red Kale

A simple pasta dish made with a few fresh vegetables and lean, pan-seared chicken breast is as light and nutritious as it is tasty and satisfying. Searing the zucchini gives it a little charred flavor to balance the sweetness of the tomato and peppery bite of the kale—and it cooks quickly while the chicken is resting.

I topped the pasta with crumbled goat cheese for a tangy, salty finish, but if you’re not a fan of the goat, try crumbled feta or shredded provolone.

Serves 4

  • 4 oz mini penne, or other small, short pasta
  • 3 tbsp olive oil, divided
  • 1 lb chicken breast tenders
  • sea salt
  • freshly ground black pepper
  • 1 cup chopped zucchini
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 2 large tomatoes (about 1 1/3 lbs), peeled and coarsely chopped
  • 2 cups (firmly packed) coarsely chopped red kale
  • crumbled goat cheese, for garnish
Vegetables for the Pasta 
Chicken Tenders
  1. Cook the pasta in boiling, salted water until al dente, 7-8 minutes. Drain.
  2. Heat a large, heavy skillet over medium-high heat and add 1 tablespoon of oil. Season the chicken tenders with salt and pepper and sear until slightly browned and just cooked through, 4-5 minutes per side, depending on thickness. Remove to a cutting board and let rest.
Tenders Beginning to Sear 
Seared Chicken Tenders
  1. Add 1 tablespoon of oil to the pan and add the zucchini in a single layer. Season with salt and pepper and sear, stirring once or twice, until softened and lightly charred, 6-7 minutes.
Zucchini Beginning to Sear
Seared Zucchini
  1. Meanwhile, heat a large skillet over medium heat and add the remaining 1 tablespoon of oil. Add the garlic and shallot and cook 2 minutes, stirring frequently to prevent browning.
  2. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes begin to break down, 5-6 minutes. Add the kale, cover, and cook until wilted, 2-3 minutes. 
Garlic and Shallot Beginning to Cook
Tomatoes Beginning to Cook 
Tomatoes Cooked Down 
Kale Added to Skillet
Cooked Tomato Mixture
  1. Cut the chicken tenders on the diagonal into thin slices. Add the chicken, zucchini, and drained pasta to the tomato mixture and cook over low heat until hot throughout, 2 minutes.
Sliced Chicken
Skillet Mixture
To serve, divide the pasta among 4 plates or shallow bowls and top each with crumbled goat cheese.

No comments:

Post a Comment