Lemon Zucchini Fettucine

By randiboyle

Ingredients

• 2 boneless skinless chicken breasts
• salt and pepper
• 5-6 cloves garlic
• 2 lemons, divided
• 8 oz. fettucine
• 1/4 C. plus 3 Tbsp. EVOO
• 1/2 C. basil, fresh
• 2 Tbsp. red wine vinegar
• 1/4 c. oregano, fresh (or 1 Tbsp. dried)
• 1 Tbsp. kosher salt
• 1 C. parmesan cheese
• 2 zucchinis

Details

Adapted from ourbestbites.com

Preparation

Step 1

Prepare grill. Place chicken in a zip-lock bag with juice of one lemon, 2 tablespoons EVOO and the red wine vinegar. Seal the bag and gently squish the bag to mix the ingredients. Set aside fro 15-30 minutes. In a large pot, bring water to a boil, add salt. While waiting for water to boil, slice zucchini in half lengthwise. Drizzle with 1 tablespoon EVOO and sprinkle with salt and pepper. In a small saucepan, place ¼ cup EVOO and add garlic. Turn the burner to medium-low heat. The oil should just slowly warm, infusing the oil with garlic and removing the zing fresh garlic has. When the water is boiling, add pasta. Remove the chicken from the bag and salt an pepper both sides. Place the chicken and zucchini on grill. While the chicken and zucchini are grilling and pasta is boiling, chop herbs and prepare the cheese. Zest both lemon and juice the one that hasn’t been juiced. When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken. Reserve about ½ cup of pasta water. Drain the pasta and immediately place in a big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs and the garlic olive oil mixture. Toss everything together with tongs. Garnish with cheese and a squeeze of lemon.