Whoever coined the phrase “winner, winner, chicken dinner” (terrible as it may be) should have been referring to this dish. It seems simple – a little like a varsity student meal – but it couldn’t be more delicious. It’s all about the subtle complexity of the flavours and textures – lemon, garlic, soft pasta, creamy sauce, crispy chicken. And the zucchini noodles (zoodles??) mean you’ve got a balanced meal loaded with vegetables that tastes like a hangover meal. What more could anyone ask for?
Crispy Chicken on Garlic & Lemon Linguine
4 chicken schnitzels
300g zucchini noodles*
Lemony Garlic Cream Sauce
Fresh basil, to serve
Cook the schnitzels according to the package instructions (usually bake in the oven at 200 for about 20min). Steam the zucchini noodles in the bag according to the instructions. Cook the linguine in boiling water until al dente. While the schnitzels and pasta are cooking, prepare the lemon garlic cream sauce. Toss the linguine and zucchini noodles together with 2 tsp of olive oil, till they are well mixed. Plate the pasta as desired, top with a schnitzel and pour over the sauce. Sprinkle with grated parmesan and torn fresh basil leaves, and season well with salt & pepper.
*Note: If you can’t find zucchini noodles (in SA, Woolworths has them in the fridge section), you can use grated zucchini instead. Just stir fry the grated zucchini for a minute or two in a tsp of olive oil, then mix it with the linguine.