Sean and I were watching the Stanley Tucci special where every episode he is in a different region of Italy. In one episode, he was making Spaghetti Alla Nerano which I have never heard of! In that particular recipe, they fried zucchini and then blended up some of it to make a puree. We decided to put our own spin on this classic recipe (largely due to the fact that we wanted to make it more simple and add chicken!) and it came out so good. As much as I love tomato based sauces, this butter and garlic sauce was velvety smooth and full of flavor!
- 16 Oz. Brown Rice Spaghetti
- 1 Lb. Chicken Breast
- 1 Cup Flour
- 3 Zucchinis, Sliced
- 4 Garlic Cloves, Minced
- 1/4 Stick of Butter
- Olive Oil
- 1 Teaspoon Garlic Powder
- Salt + Pepper to taste
- Parmesan Cheese, grated
- Drizzle Olive Oil over medium-high heat.
- Add the sliced zucchini.
- Add the garlic powder, salt and pepper. Stir to coat. Saute until zucchini become tender.
- Boil a large pot of water and cook the spaghetti per the package directions.
- Once spaghetti is cooked, drain but keep a cup of pasta water on the side to use later.
- Coat each chicken breast in the flour and set aside.
- Remove the Zucchini once tender and set aside.
- Cook each chicken breast until done.
- Once done, remove chicken breast and cut in to pieces.
- Put minced garlic, butter, 1/4 cup of olive oil, 2 tablespoons of pasta water and dash of salt + pepper in the pan and stir as the butter melts to combine.
- Once butter is melted, put the spaghetti, chicken breast, and zucchini in the pan and toss to coat everything in the sauce.
- Serve in a pasta bowl and sprinkle parmesan cheese on top, and enjoy!