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Prep: <\/strong><\/p>\n Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Trim and quarter zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick pieces. Trim and thinly slice mushrooms.<\/strong> Halve tomatoes.<\/strong> Mince chives <\/strong>or scallions.<\/strong> Quarter lemon.<\/strong> Cut chicken<\/strong> into \u00bc-inch-thick bite sized slices.<\/p>\n Cook zucchini: <\/strong><\/p>\n Heat a drizzle of olive<\/strong>\u00a0oil in a large pan over medium-high heat. Add zucchini,<\/strong> season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.<\/p>\n Cook mushrooms: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in pan used for zucchini<\/strong> over medium-high heat. Add mushrooms<\/strong> and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.<\/p>\n Season with salt<\/strong> and pepper.<\/strong> Transfer to bowl with zucchini.<\/strong> Wash out pan.<\/p>\n Cook chicken: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in pan used for mushrooms<\/strong> over medium-high heat. Add chicken<\/strong> and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.<\/p>\n Turn off heat, season with salt<\/strong> and pepper.<\/strong> Transfer to bowl with mushrooms<\/strong> and zucchini.<\/strong> Wipe out pan.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water is boiling, add penne<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n Reserve 1 cup pasta cooking water<\/strong>, then drain.<\/p>\n Make sauce:\u00a0<\/strong><\/p>\n While penne<\/strong> cooks, heat \u00bd TBS butter<\/strong> and a drizzle of olive oil<\/strong> in pan used for chicken<\/strong> over medium-high heat. Add tomatoes<\/strong> and season with 1 tsp Italian Seasoning, salt,<\/strong> and pepper.<\/strong>\u00a0 Cook, stirring, until tomatoes<\/strong> are softened, 2- to 4-minutes.<\/p>\n Stir in half the chives<\/strong> and juice<\/strong> from half the lemon.<\/strong><\/p>\n Reduce heat to low, then stir in stock concentrate<\/strong> and \u00bc cup reserved pasta cooking water<\/strong>.<\/p>\n Whisk in cr\u00e8me fra\u00eeche,<\/strong> season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Add zucchini, mushrooms, chicken,<\/strong> and drained penne<\/strong> to pan with sauce,<\/strong> stir to combine. Stir in 1 TBS butter<\/strong> until melted.<\/p>\n Tip: <\/strong>If needed, stir in more pasta cooking water<\/strong> a splash at a time until pasta<\/strong> is coated in a creamy sauce.<\/strong><\/p>\n Divide pasta<\/strong> between bowls. Sprinkle with Parmesan<\/strong> and remaining chives.<\/strong> Serve with remaining lemon<\/strong> wedges on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" Mushrooms, Zucchini & Tomatoes Yield: 2 Silky Penne with a rich mushroom stock, a lemony, chive-flecked cr\u00e8me fra\u00eeche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese. Prep: 5 Cook: 30 1zucchini \u00bcoz chives or scallions 10oz chicken breast 1TBS Italian seasoning 3TBS Parmesan cheese 4oz button mushrooms 4oz grape tomatoes 1lemon 6oz penne pasta (or Cavatappi) 1oz mushroom stock concentrate 4TBS cr\u00e8me fra\u00eeche (or sour cream) salt & pepper 1TBS olive oil 1tsp cooking oil 1\u00bdTBS butter…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SicilianPenneChickenZucchini.jpg?resize=150%2C150\")
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