I have been tossing this recipe idea around in my mind and today I finally put it all together...the kids loved it, and it's a good way to get them to eat their veggies. I used only half the pasta I would normally use as the Zucchini served as the rest...It turned out just as I had anticipated...DELICIOUS!
If your not a zucchini fan, just leave it out and use the full pound of pasta in its place.
1In a large skillet over medium high heat - melt butter into the olive oil. Season chicken with the salt and pepper. Once butter is melted and bubbly - add the chicken and saute for about 15 minutes or until cooked through ( turning occasionally.) Remove the chicken from the pan and set aside.
2Now, add the garlic and onions to the pan. Cook for a few minutes.
3Add the zucchini to the skillet, along with the chicken and add the basil and oregano. You can also add more salt and pepper if needed. Cook for another 10 - 15 minutes more.
Now is when I start the pasta.
4Remove chicken and zucchini and add the lemon juice and wine to the pan. ( the reason I removed the chicken and zucchini is so the zucchini wouldn't become to overcooked.) Scrape any bit and pieces if are any. Simmer for about 5 minutes and then add the cream. Stir until heated through..
5Return the zucchini and chicken back to the pan.
Drain linguine - I don't rinse. Add to the pan with the chicken and zucchini and toss all together. Making sure to coat pasta with the sauce.
6Plate and sprinkle with fresh Asiago or Parmesan cheese. Can also garnish with fresh parsley.
7Note: If you feel you may want more sauce, double the butter, lemon juice, wine and cream. The amount of sauce was perfect for us, but some may like more, especially if using all pasta with no zucchini.