David Kline's zucchini pasta sauce

David Kline of Benton gave me this recipe - a perfect way to use up leftover zucchini!

Zucchini
half onion
cooking oil
Tomato
garlic
sugar
salt
Fresh Basil

Fry half onion and a clove of garlic in cooking oil. Fry small chunks of zucchini in cooking oil till tender and brown. Cut tomato and stew in sugar and salt with basil until thick.

Chicken with fennel, tomatoes and zucchini

I look forward all year to the fennel from Dancing Hen Farm, outside Benton, just so I can make this recipe.

Ingredients

• 6 (4-ounce) skinless, boneless chicken breast halves
• 2 1/2 tablespoons Italian-seasoned breadcrumbs
• 5 teaspoons olive oil, divided
• 2 cups thinly sliced fennel bulb (about 2 small bulbs)
• 2 cups finely chopped zucchini 
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1/2 cup fat-free, less-sodium chicken broth 
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon coarsely ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 2 tablespoons chopped fennel fronds or fresh flat-leaf parsley

Preparation

1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
2. Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
3. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Cooking Light 
NOVEMBER 2001