The night I made this dish was one of those nights where I didn't feel like making or eating what was on our planned menu. I was inspired yet again by the fresh zucchini I was given by my mother in law. This dish was simple to put together, tasted fresh and was excellent as lunch left overs the next day.
Spaghetti with Chicken and Zucchini
1 small zucchini, julienne or cut into ribbons
5 cups of homemade (or your faveorite red pasta sauce)
2 boneless skinless chicken breasts
4 cloves garlic, chopped
4 tsp olive oil
salt and pepper
crushed red pepper flakes to taste
8 oz angel hair pasta cooked al dente
In a large pot of salted boiling water, cook pasta according to instructions.
While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot. Add garlic and and saute about 1 minute. Add chicken and cook until chicken is cooked through. Add zucchini and season with salt and pepper. Cook about 2 minutes, add tomato sauce, crushed red pepper flakes and fresh parsley and adjust salt and pepper. Stir for another minute. Remove from flame.
Serve sauce mixture over the pasta and drizzle with a little olive oil.