Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

6 03 2014

This is my 300th recipe! To commemorate this post I’m sharing a delicious, rustic Tuscan supper, which I had on my mind all day. 🙂

The idea for this simple one-pot dinner is based loosely off a pasta dish from Rachel Ray. To continue the Tuscan theme, and to round out the meal – serve this with a simple kale salad.

Here’s to the next 300 recipes…mangia!

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

The following serves 2 (compliments of This Girl’s Gotta Eat, with inspiration from Rachel Ray):

  • 2 large (or 4 small) skinless, boneless chicken breasts
  • Salt and pepper to taste
  • 2 Tbsp extra-virgin olive oil
  • 2 small zucchini, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 Tbsp dried rosemary
  • 1 Tbsp tomato paste
  • 1/2 cup dry red wine
  • Few leaves fresh basil, chopped
  • Kale, stemmed and chopped
  • Lemon
  • Crusty multigrain bread

Heat a Tbsp of oil in a dutch oven over medium-high heat. Season chicken with salt and pepper to taste and add to the pot to saute. Brown chicken, a few minutes per side. Remove chicken to a plate and set aside.

Add another Tbsp of oil to the same dutch oven and add the zucchini, and lightly brown a few minutes (untouched). Then add the onion, garlic, red pepper flakes and rosemary. Season with salt and pepper to taste and cook 2-3 minutes. Add the tomato paste, stirring for 1 minute to heat through. Add the wine and basil and simmer over low heat 5 more minutes. Nestle the chicken back in the sauce and cook for another 5 minutes, turning once, ensuring chicken is cooked through.

For a simple kale salad….toss a few leaves of stemmed and chopped kale with olive oil, lemon juice and salt and pepper to taste. Mix/massage well with your hands, and allow the kale to sit in the dressing for a few minutes to tenderize before serving.

Divide chicken among plates, top with zucchini sauce and serve with crusty bread. Enjoy with the kale salad.

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One response

9 03 2014
Charisma

Mmm that looks delicious!

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