1 lb pasta (penne works well) –
2 tbsp ghee (or neutral oil) –
1 medium zucchini, sliced in half moons –
1 lb cherry tomatoes, sliced in half –
1/2 tsp salt –
5 cloves garlic, minced –
1/4 tsp red pepper flakes –
!# chicken tenderloins, cut into 1 1/2″ pieces
1/2 cup cream –
1 tbsp lemon zest –
3/4 cup shredded Parmesan cheese –
1/2 cup chopped basil
In a large pot, bring 4 quarts of water to a boil.
Once boiling, add 1 tbsp kosher salt and the pasta.
Return the water and pasta to a boil and cook until al dente, according to the pasta instructions.
Once the pasta is cooked, reserve 1 cup of the pasta water.
Drain the pasta and return the pasta to the stock pot until the sauce is prepared. –
While the pasta is cooking, melt the ghee (or oil) in a 12-inch skillet over medium heat.
Once the ghee is melted, add the pieces of chicken, in an even layer.
Sauté until brown, 4-6 minutes.
Flip the pieces over and brown on the other side as well, for 4-6 minutes.
When the chicken is browned, remove the pieces from the skillet and set them aside. –
In the same skillet over medium heat, add the prepared tomatoes and zucchini
Stir to make sure both sides of zucchini are browned and the tomatoes begin to burst and break down, 5-7 minutes.
Add the garlic, red pepper flakes, and salt.
Cook until the garlic is fragrant, 1 minute. –
Pour the tomatoes and zucchini into the pasta in the stock pot.
Add the cream, red pepper flakes, and 1/2 cup of the pasta water.
Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes.
Turn off the heat. – Add the cheese, lemon zest, and basil.
Stir and add more pasta water to thin the sauce if needed. Serve immediately.
NOTE: this makes sauce just enough to lightly coat the pasta/veggies. There is not excess sauce. You may want to double this, as any leftover pasta will “soak” up the sauce.