Agrodolce Zucchini & Chicken Pasta

Drescription

Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.

Ingredients

• 1 pound spiralized zucchini noodles (about 5 cups)
• 6 ounces whole-wheat linguine, spaghetti or other long strand pasta
• 1/4 cup golden raisins, coarsely chopped
• 1 tablespoon cider vinegar
• 1 tablespoon unsalted chicken broth plus 1/2 cup, divided
• 1/4 cup toasted pine nuts
• 2 tablespoons coarsely chopped flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced, or 1/4 cup minced red onion
• 12 ounces shredded skinless rotisserie chicken
• pinch of crushed red pepper
• 1/4 cup dry white wine or dry vermouth
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• ground pepper to taste
• 1/4 cup grated parmesan cheese

Directions

1. Bring a large pot of water to a boil over high heat. Place zucchini in a large colander in the sink. Add pasta to the boiling water; cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta over the zucchini. Gently toss to combine and let stand until the zucchini softens, about 2 minutes.
2. Meanwhile, combine raisins, vinegar and 1 tablespoon broth in a small bowl. Microwave for 1 minute. Stir in pine nuts, parsley and chives.
3. Heat oil in a large pot over medium-high heat. Add shallot (or onion); cook, stirring, until translucent, about 1 minute. Add chicken and crushed red pepper; cook, stirring occasionally, until lightly browned with some crisping on the edges, about 3 minutes. Add wine (or vermouth); cook, scraping up the browned bits from the bottom of the pan, until mostly evaporated, about 30 seconds. Add lemon zest, lemon juice and the remaining 1/2 cup broth; bring to a simmer. Remove from heat, add butter and stir gently until it melts. Add 1/4 teaspoon salt and pepper to taste.
4. Transfer the pasta and zucchini to the pot with the sauce and toss gently to combine. If the pasta mixture seems dry, add some of the reserved pasta water. Season with more pepper, if desired. Serve topped with the raisin mixture and Parmesan.