Crispy Chicken Cutlet with Creamy Zucchini Pasta

recipe

• Step 1
  In a pot of boiling salted water, cook the pasta according to the package instructions.
• Step 2
  Meanwhile, peel & thinly slice the shallots.
• Step 3
  Wash & cut the zucchini into half-moons.
• Step 4
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the zucchini & shallots. Grate in the garlic. Season with salt, pepper & herbes de Provence (optional). Sauté for 5-6 min, stirring occasionally, until softened.
• Step 5
  Once the pasta is cooked, set aside a small ladle of the cooking liquid. Drain the pasta & keep warm.
• Step 6
  Heat a dab of butter & a drizzle of olive oil in the same pan. Add the chicken cutlet & brown it for 3-4 min on each side, over medium heat, until golden brown & fully heated. Transfer to a cutting board.
• Step 7
  Check that the vegetables are cooked, then add the crème fraîche, reserved cooking water & the pasta. Cook for 1-2 min, stirring to combine.
• Step 8
  Cut the chicken cutlet into strips, if desired.
• Step 9
  Serve the creamy zucchini pasta on a plate with the chicken cutlet. Season to taste & enjoy!