Cook from day 3 to day 5
An effortless dinner you will definitely want to make again.
P—48, F—13, C—51
Dairy
- Vegetable oil
- Frying pan
- Pot for cooking pasta
- Prep ingredients
Slice zucchini into half-moons, finely dice tomato.
Bring a pot of water to a boil and salt generously.
2. Sear chicken
Heat vegetable oil over medium heat, carefully add chicken breast, sear for a couple of minutes on each side; we will finish cooking at step 5.
3. Sear zucchini
In the same frying pan, brown zucchini slices—fry, shaking the pan or turning gently, for 3–4 minutes over medium-high heat with a small pinch of salt.
Transfer to chicken and set aside until step 5.
Carefully drop penne into boiling water and cook for 11 minutes; when draining, reserve half a cup of pasta cooking water.
4. Cook sauce
In the same frying pan, heat another drop of oil, add diced tomato, simmer for 3–5 minutes over medium heat until tender, letting the liquid reduce until jammy.
Pour in cream, add lemon spice blend, and a pinch of salt.
5. Finish
Bring to a simmer, return chicken and zucchini to the sauce, reduce heat to medium-low, and cook for another 5–7 minutes.
Toss in pasta and heat everything through for one more minute.
6. Serve
Sprinkle with grana padano cheese.