Vegan Ginger-Turmeric Chicken Pasta with Zucchini
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (penne or rigatoni)
- 1 tsp salt, plus more for pasta water
For the chicken and sauce
- 1 ½ lb boneless, skinless chicken breast, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium zucchini (about 1 lb total), cut into half-moons or ribboned with a peeler
- 1 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- ¼ cup fresh parsley, roughly chopped
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water before draining, then drain the pasta in a colander and set aside.
- 2
While the pasta cooks, heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and continue cooking for another 3–4 minutes until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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