Creamy pasta and chicken is a classic, but swapping out the pasta for shredded zucchini makes a tasty bed for the chicken and creamy sauce.

We Provide
  • 2 Chicken Breasts
  • 2 Oz. Sun Dried Tomatoes
  • 1 Tablespoon Flour
  • 1 Teaspoon Chicken Base
  • ¼ Oz. Thyme
  • 1 Onion
  • 2 Zucchini
  • 1 Oz Parmesan Cheese
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • 1 Cup Water
  • Cheese Grater
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Step 1

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Remove both ends of the zucchini and shred using a cheese grater. Thinly slice the onion, setting half aside for the zucchini and the other half for the chicken.

Step 2

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Preheat sauté pan to high heat. While that heats up, season chicken breasts with salt and pepper. Once the oil in the pan starts to smoke, turn down to medium and brown chicken breasts on both sides for 3 minutes.

Step 3

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Preheat sauce pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, reduce heat to medium and add ½ of the sliced onions. Saute until translucent. While the onions sauté, combine chicken base with 1 cup of water to make broth. Set aside until your chicken is browned.

Step 4

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Add grated zucchini to sauce pan and season with salt and pepper. Cook over medium heat for 10 minutes stirring occasionally.

Step 5

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While the chicken browns, roughly chop the sun dried tomatoes. Once the chicken has browned for a total of 6 minutes, remove from heat. Add in more oil if pan is too dry along with half the onion, sun dried tomatoes, thyme and flour. Stir to combine and cook for 1 minute until the flour has combined. Add in broth and chicken back into pan, cover with lid and cook over medium/low for 5 minutes until sauce has thickened.

Step 6

Once the zucchini has cooked down, drain off any excess liquid and top with Parmesan cheese. Stir to combine and place half of the “orzo” on the plate. Once the chicken has cooked for 5 minutes and the sauce thickened, place 1 chicken breast next to “orzo” and top with onions, tomatoes and sauce.



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