Tuesday, July 23, 2013

Basil-Parsley Chicken

This basil-parsley chicken over farfalle and topped with zucchini, balsamic glaze and Parmesan cheese is light, fresh-tasting and delicious! This meal is complete with just a green salad. Our family loved it!

serves 6 ( 11 points +)

  • 6 boneless, skinless chicken breast halves
  • 1/4 c. chopped, fresh basil
  • 1/4 c. chopped, fresh flat-leaf parsley
  • salt and pepper
  • 3 medium zucchini, sliced thinly into 1/8 inch slices
  • 12 oz. uncooked farfalle noodles ( bow ties)
  • 6 tsp. Parmesan cheese, grated

Balsamic Glaze:

  • 1 T. balsamic vinegar
  • 2 T. olive oil
  • 1 T. lemon juice
  • salt and pepper

Bring a large pot of water to a boil. Add farfalle pasta and cook until done ( al dente); drain. Toss with 1 T. olive oil and salt and pepper to taste.

Meanwhile, whisk together balsamic glaze ingredients and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Add olive oil. Add chicken to pan and cook until no longer pink, turning halfway through. Remove chicken from pan and keep warm. Drain any liquid in pan.

Spray pan with nonstick spray. Add zucchini and cook until crisp-tender. Season with salt and pepper.

Place equal amounts of pasta on each of six dishes ( about 1 c. ). Top with chicken, then zucchini. Drizzle each with about 1/2 T. balsamic glaze. Sprinkle with Parmesan cheese, basil and parsley.

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