- 2 chicken breasts, sliced
- olive oil
- 2 slices bread, toasted, chopped fine
- 3 garlic cloves, minced
- 1 lb zucchini, julienned
- salt and cracked pepper
- 1/2 lb penne, uncooked
- Cook the penne in salted boiling water.
- Season the chicken breasts with salt, and pepper.
- Saute the crumbs and 2 garlic cloves in 1 tbsp of olive oil until golden. Remove from the skillet and set aside.
- Cook the zucchini in 1/2 tbsp olive oil until cooked.
- Drain the pasta.
- Cook the chicken in 1 tbsp of olive oil.
- Add the zucchini and the crumbs to the drained pasta, along with the remaining garlic cloves. Heat through. Add the chicken. Check seasoning.
- Serve.