Lemon Herb Zucchini Chicken

Ingredients

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine (that’s just 1/2 of a normal box like in the picture)
2 medium zucchini
1 C shredded parmesan cheese (about :)
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don’t have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper

Directions

1. Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

2. Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. Let marinade around 30 minutes.

3. Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

4. Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

5. When water boils, add pasta and a spoonfull of salt
   

6. Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill. When done take them off the grill and chop ‘em up.

7. Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there.

8. Give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil.

9. Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.
   

Recipe from Our Best Bites.