- Electric Knife: Ideal for slicing through ingredients like chicken breast with precision.
- Food Processor: Useful for making pappardelle pasta from scratch or shredding zucchini efficiently.
- Pasta Roller / Extruder (e.g., Atlas Pastasizer): Great for homemade pappardelle, offering consistent thickness and texture.
- Large Pot with Lid: Essential for boiling pasta and cooking the chicken thoroughly in one pot.
- Chef's Knife: A versatile tool for prepping ingredients like zucchini and herbs.
- Cutting Board: Needed to safely prepare vegetables, meat, and other components of the dish.
- Stainless Steel Skillet / Saucepan: For sautéing chicken breasts or preparing sauces that accompany the pasta.
- Zester (optional): To zest a lemon for adding a fresh flavor to the dish, if desired.
- Pasta Colander: Necessary for draining cooked pappardelle and rinsing vegetables like zucchini.
- Cheese Grater (optional): For grating Parmesan or other cheeses that might be used to garnish the dish, if chosen.
1 pound zucchini, trimmed
2 garlic cloves
4 boneless chicken breast halves with skin (1 1/2 pounds)
1 tablespoon olive oil
2 tablespoons water
1 cup torn basil leaves
Equipment: an adjustable-blade slicer
Accompaniment: lemon wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About