Categories: pasta

Ingredients

• 2 Tbsp. coconut or olive oil
• 2 boneless, skinless chicken breasts, cut into 1/2- inch pieces
• Sea salt
• Freshly ground black pepper
• 1 Tbsp. unsalted butter
• 1 Tbsp. minced shallot
• 1 garlic clove, minced
• 1/4 cup fat-free chicken broth, vegetable broth or water
• 3 green zucchini, julienned
• 3 yellow zucchini, julienned
• 1/4 cup julienned fresh basil
• 2 1/2 oz. goat cheese, crumbled

Directions

1. Heat the oil in a large sauté pan over medium heat. Season the chicken with salt and pepper and sauté until cooked and then transfer to a bowl and set aside. Drain all but 1 Tbsp. of oil from the pan.
2. Add the butter and shallot to the pan and sauté until soft, then add the garlic and sauté until fragrant. Add the chicken broth and zucchini and sauté for 3 to 4 minutes more, or just until soft. Remove from heat.
3. Return the chicken to the pan, add the basil, and stir to combine. Divide among four plates and top with the goat cheese. Serve immediately.

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