Herb Crusted Chicken And Fettucine With Zucchini And Tomatoes

• 1 cup panko
• 5 tbsp cold butter, diced
• 1 tbsp dried basil
• 3 tbsp oil
• 4 None boneless skinless chicken breasts
• 7 oz fettucine
• 1 lb tomatoes, diced
• 2 None zucchini, thinly sliced lengthwise
• 2/3 cup vegetable stock
• 1/2 cup heavy cream
• 1 tsp cornstarch

1. Preheat the oven to 400u0b0F. Mix the panko, butter and basil in a bowl. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook the chicken for about 3 mins, turning once. Place the chicken on an oiled baking sheet. Spread panko mixture on top of chicken. Bake chicken for 5 mins. Remove from the oven. Cover loosely with foil to keep warm.
2. Cook the pasta in salted boiling water according to the package directions. Drain.
3. Meanwhile, heat remaining 1 tbsp oil in a large skillet on medium heat. Add the tomatoes and saute for 2-3 mins. Add the zucchini and saute for 2 mins. Mix the stock, cream and cornstarch. Add to the skillet. Bring to a boil. Reduce heat to low and simmer for 3 mins. Season to taste. Slice the chicken. Serve pasta and vegetable mixture topped with chicken. Garnish with fresh basil, if desired.

cold butter, basil, oil, chicken breasts, fettucine, tomatoes, zucchini, vegetable stock, heavy cream, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/19933 (may not work)