1 chicken breast, cut into thin strips
¼ lb. zucchini, thinly sliced into circles
2 T. flour
1/3 c (+ extra) olive oil
¼ lb. spaghetti (may use other pasta, but avoid ultra-thin capellini)
1/3 c. Parmigiano-Reggiano cheese
¼ c. basil leaves
In bowl, separately toss the chicken and zucchini in flour (salt and pepper to taste). Set aside. In heavy skillet, heat about ½ the oil until very hot. Fry the zucchini, turning once, for about 3 minutes. Remove and drain on paper towel. Fry the chicken for about 4-5 minutes. Remove and drain on paper towel.
Season with salt if desired.
Cook pasta to package directions until al dente. Save 1/3 c. of pasta water and drain the rest. Do not rinse. Return pasta to pot & toss cheese, basil and fresh pepper (to taste). Add pasta water 2-3 T. at a time and toss to mix well. Transfer to 2 bowls and top with zucchini & chicken. Serve immediately. Top with extra cheese and optional lemon slices.
This recipe can feed one quite nicely or can be expanded with little effort to feed a large group. Especially helpful when you have “drop-in” guests!