Chicken & Zuchinni Pasta Recipe – Spaghetti Courgette

Chicken & Zuchinni Pasta Recipe – Spaghetti Courgette

welcome back once again to how toook food.com if you haven’t already please subscribe to our Channel by clicking that button we have hundreds of dishes and recipes from all around the world okay let’s get this pasta happening so before we make our sauce we’re going to cook some pasta I’m going to cook some spaghetti lots and lots of water bring it to the boil Raging Water you want Touch of salt you don’t need any oil or anything in it let’s just pop that spaghetti in we’re going to cook this for about 5 to 6 minutes to spaghetti spaghetti it’s not over thick give that a stir up it’ll cook nicely let’s get on with our sauce okay let’s get started as you can see I’m using a walk for this and the reason I’m using a walk is because I like to toss our pasta around in there so if you don’t have a walk just use a kind of decent sized sauce span I’ve got some hot oil happening in there that’s a touch of olive oil I’m going to go in with some sliced onions and some chopped garlic I’m also going to add a little bit of dried oregano Touch of salt and some black pepper [Music] and as that happens let’s get in our chicken which is a fresh chicken no bone no skin and I’ve cut it in kind of Fairly thin slices that means it will cook fairly quickly okay let’s just toss this around for 2 to three minutes it will cook really quickly we’re on quite a high heat as you can see and because the chicken has no bone or skin and it’s cut in a kind of thin manner two to 3 minutes it’s going to be fying for it to be completely cooked I’ll see you then okay that’s literally 3 minutes and I guarantee you this chicken is completely cooked all the way through our oregano garlic and our onion flavor has penetrated into that chicken okay let’s get some uh zucchini in or cette as we call it I cut these again fairly small and thin strips I don’t want to overcook these give them a little TOS around so they grab all of the flavors in the pan then I’ve got a decent sized fresh tomato which is going straight in there finely chopped now I don’t really like using tin tomatoes in this or tomato paste or those terrible terrible tins or jars of that stuff I really can’t stand those let’s keep this kind of rustic and real just turn that around pop a lid on this two to 3 minutes on a high heat hopefully those Tomatoes will break down slightly and give us a little bit of sauce I’ll be back then so let’s pop our head in now give a bit of that [Music] steam a few of those tomatoes have broken down a few haven’t yet but that’s fine now this doesn’t look like there’s a lot of sauce in here don’t worry about that okay I’ve drained my spaghetti there’s no need to wash your spaghetti just drain it and we’re going to go straight in now there you [Applause] go flick this around one of those juices in there now just cook this keep stirring it for one more minute that was literally 60 seconds I’ve turned off the heat I’m going in with some fresh ch flat leaf parsley I’ve got some grated Parmesan here finally grated again throw this around and this can go straight to the plate to the table and believe me it’s absolutely delicious hope you enjoy this don’t forget to subscribe to our Channel and we’ll see you again soon bye-bye them

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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico:  an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted