Herb Crusted Chicken And Fettucine With Zucchini And Tomatoes - cooking recipe

Ingredients

1 cup panko
5 tbsp cold butter, diced
1 tbsp dried basil
3 tbsp oil
4 None boneless skinless chicken breasts
7 oz fettucine
1 lb tomatoes, diced
2 None zucchini, thinly sliced lengthwise
2/3 cup vegetable stock
1/2 cup heavy cream
1 tsp cornstarch

Preparation

Preheat the oven to 400\u00b0F. Mix the panko, butter and basil in a bowl. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook the chicken for about 3 mins, turning once. Place the chicken on an oiled baking sheet. Spread panko mixture on top of chicken. Bake chicken for 5 mins. Remove from the oven. Cover loosely with foil to keep warm.
Cook the pasta in salted boiling water according to the package directions. Drain.
Meanwhile, heat remaining 1 tbsp oil in a large skillet on medium heat. Add the tomatoes and saute for 2-3 mins. Add the zucchini and saute for 2 mins. Mix the stock, cream and cornstarch. Add to the skillet. Bring to a boil. Reduce heat to low and simmer for 3 mins. Season to taste. Slice the chicken. Serve pasta and vegetable mixture topped with chicken. Garnish with fresh basil, if desired.