Crispy chicken cutlet & creamy zucchini tagliatelle

recipe

• Step 1
  In a pot of boiling salted water, cook the pasta according to the package instructions.
• Step 2
  Meanwhile, peel and thinly slice the shallots.
• Step 3
  Wash and cut the zucchini into half-moons.
• Step 4
  Heat a drizzle of olive oil in a skillet over medium heat. Add the zucchini, shallots, and grated garlic. Season with salt and pepper, and add the herbes de Provence. Sauté for 5 to 6 minutes, stirring occasionally.
• Step 5
  Once the pasta is cooked, set aside a small ladle of the cooking liquid and drain it. Keep it warm.
• Step 6
  In a second skillet, melt a knob of butter over medium heat. Add the chicken cutlets and brown for 3 minutes on each side, until golden brown.
• Step 7
  Check that the vegetables are cooked, then add the cream, the reserved cooking water, and the tagliatelle. Mix well and cook for another minute.
• Step 8
  Cut the chicken cutlet into strips, if desired.
• Step 9
  Serve the creamy zucchini tagliatelle on a plate with the chicken cutlet. Season to taste and it's ready!