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Chicken noodle zucchini tomato’s in white wine sauce

Posted on December 17, 2025 by Admin

That sounds like a delicious, light, and flavorful dish! Here’s a recipe-style breakdown you could use for Chicken with Noodles, Zucchini, and Tomatoes in a White Wine Sauce:


Ingredients (serves 2–4)

  • 2 chicken breasts (or thighs), sliced or cubed
  • 1 medium zucchini, sliced into half-moons
  • 1–2 cups cherry tomatoes, halved (or 1 large tomato, diced)
  • 2 cloves garlic, minced
  • 1 small onion, diced (optional)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (or more, as needed)
  • 2 tbsp olive oil or butter
  • 1 tsp dried Italian herbs (or fresh basil/oregano)
  • Salt and pepper, to taste
  • 150–200 g (about 5–7 oz) egg noodles, pasta, or zucchini noodles
  • Grated Parmesan cheese (optional)

Instructions

  1. Cook the pasta
    • Boil the noodles according to package instructions. Drain and set aside. If using zucchini noodles, you can sauté them briefly instead of boiling.
  2. Cook the chicken
    • In a large skillet, heat olive oil or butter over medium-high heat.
    • Season chicken with salt and pepper, then cook until golden and cooked through, about 4–6 minutes per side (depending on thickness).
    • Remove chicken from the pan and set aside.
  3. Sauté vegetables
    • In the same pan, add a bit more olive oil if needed. Sauté onion (if using) and garlic for 1–2 minutes until fragrant.
    • Add zucchini and cook for 3–4 minutes until slightly tender.
    • Add tomatoes and cook for another 2 minutes.
  4. Deglaze and make the sauce
    • Pour in white wine, scraping the bottom of the pan to loosen browned bits. Let it simmer for 2–3 minutes.
    • Add chicken broth and Italian herbs. Simmer for 3–5 minutes until the sauce slightly reduces.
  5. Combine
    • Return chicken to the pan. Toss with the cooked noodles or zucchini noodles.
    • Adjust seasoning with salt and pepper.
  6. Serve
    • Serve hot, sprinkled with Parmesan cheese if desired.

This dish is light, but the white wine sauce adds a lovely depth, and the vegetables keep it fresh and colorful.

If you want, I can also make a quick 20-minute version that’s even faster but still tastes gourmet. Do you want me to do that?

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