Active Time

　　20 min

　　Total Time

　　30 min

　　With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.

　　

Step 2

Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

　　

Step 3

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

　　

Nutrition Per Serving

Per serving: Calories 303

　　Total fat 17g

　　Saturated Fat 4g

　　Cholesterol 93mg

　　Sodium 685mg

　　Carbohydrate 5g

　　Fiber 1g

　　Protein 32g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1116489/2?mbid=HDEPI) ›