Chicken, Zucchini, and Lemon Zest Pasta

I found this recipe in Food and Wine magazine and it is made with Belgium Hoegaarden, which is a white ale (witbier).  It only uses 2 tablespoons, so you could use whatever beer you have on hand or even substitute white wine and it will still be good.

Chicken, Zucchini, and Lemon Zest Pasta


  • 6 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 2 zucchini, sliced
  • 2 cooked boneless chicken breasts, 1-inch dice
  • 2 tablespoons capers
  • 2 tablespoons Hoegaarten or other beer or white wine
  • 1 lemon, rind grated then juiced
  • 16 ounces penne pasta, cooked al dente
  • grated Parmesan cheese


Heat the 2 tablespoons of olive oil in a skillet over medium heat and saute the garlic for 30 seconds.  Add the sliced zucchini and saute until slightly tender, but not mushy, about 2 minutes or so.

Place zucchini in a large serving bowl, add chicken, capers, beer, lemon juice and rind; add pasta and toss with enough additional olive oil to lightly coat.

Sprinkle with grated Parmesan cheese and serve.

Serves 2.

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