Chicken Fusilli with Basil Parmesan Sauce

Ingredients

1.5 breasts chicken scalloppini
0.5 tsp minced garlic
2 small, fresh zucchini sliced and quartered
0.25 cup mascarpone cheese
0.25 cup ricotta
1.25 cup Parmigiano-Reggiano cheese
0.5 tsp lemon zest
4 leaves fresh basil, chopped
salt + coarse ground pepper to taste
450 grams fusilli
2 tbsp coarse salt

Heat a pot of water and cook the fusilli. Al dente, about 10 minutes. Drain, saving 0.25 cups of the pasta water.

In a blender, blend the zucchini, mascarpone, ricotta, parm, lemon zest, and basil leaves until you get a consistent, smooth sauce. Set aside.

Marinate the chicken using the minced garlic and liberal amounts of salt and pepper. Line a skillet with a touch of olive oil, and heat low-medium. Add the chicken breasts and cook until golden brown. Remove from heat and slice into 3cm pieces.

Toss the pasta with the sauce (you may not need to use all the sauce) and top with the sliced chicken. Add coarse salt and pepper to taste. Garnish with extra grated Parmesan.