Mizithra Browned Butter Chicken and Veggie Pasta


Preheat oven to 375 degrees.

1 lb package chicken breast tenders

1 zucchini, sliced

1 yellow zucchini, sliced

salt and pepper to taste

garlic powder to taste

olive oil

In a small baking dish place chicken breast tenders, salt and pepper and cover with foil. In a separate baking dish place sliced zucchini drizzle with olive and toss to coat. sprinkle with garlic powder to taste. Place both baking dishes in the oven and bake at 375 degrees 35-45 minutes until chicken is cooked through and veggie is soft. Set aside

1/2 cappelini pasta, cooked al dente

1/2 cup butter

1 container grape tomatoes, sliced in halves

Mizithra cheese for grating on top. If you can’t find mizithra cheese fresh parmesan will work too.

Boil pasta and drain. In a sauce pan a medium heat melt butter and continue to cook till a caramel brown color. Slice chicken into chinks while butter is browning. Once butter is browned add cooked pasta and toss. Add chicken and zucchini and toss, Add grape tomatoes and toss lightly. Grate cheese over pasta and veggies, toss lightly. Serve with a little add grated cheese on top if you like and with a nice crusty bread.



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