Cook from day 3 to day 5
P—46, F—15, C—50
Dairy
- Olive oil
- Frying pan
- Pot for cooking pasta
- If zucchini doesn't seem to release much liquid, add a bit more salt and let it sit longer. Once squeezed, it should feel very dry—wrap it in a clean kitchen towel or, if you have it, cheesecloth for a more thorough squeeze.
- Prep ingredients
Bring a pot of water to a boil for pasta, salt it generously.
Finely grate zucchini and toss with a light pinch of salt in a big bowl.
Roughly chop parsley, then finely mince or grate garlic.
2. Cook chicken
Pat chicken slices dry and sear for a couple of minutes per side.
Season with a pinch of salt, stir in chicken spice blend, and cook through, stirring occasionally, for another 2 to 3 minutes.
Set aside for step 4; do not rinse frying pan.
Firmly squeeze grated zucchini dry. Reserve its juice and set aside for step 4.
Drop spaghetti into boiling water, stir well a few times, and cook for 6 minutes.
When draining, reserve half a cup of cooking water.
3. Cook zucchini
Spread grated zucchini in an even layer across frying pan and let sear untouched for 2 to 3 minutes to develop some color.
Then cook, stirring occasionally, until slightly translucent and any remaining moisture has completely evaporated, another 4 to 5 minutes.
4. Finish sauce
Stir in garlic, toss spaghetti and chicken into frying pan, and pour in reserved zucchini juice.
Cook over medium heat for another couple of minutes, stirring to combine.
5. Finish
Pour in cream and let warm through for a couple of minutes, then taste and season with salt and freshly cracked black pepper.
If sauce feels a bit too thick, stir in splashes of reserved pasta water until you are happy with structure.
6. Serve
Divide between plates and shower generously with parmesan.