Lemon-Herb Zucchini Fettuccine

The last lemon post (for now).  I used my last lemon in this main dish recipe from best bites.  It was pretty tasty and quick to make.  I was afraid that the whole dish might be too overpowering lemony since it uses 2 lemons and the zest of one.  That's a lot of lemon flavor!  But it wasn't overpowering, it was lemony, but the basil balanced it out.  It needed a little more salt.  But other than that it was delicious.  Also, if you decide to try this recipe, mix everything together, add the cheese and quickly stir.  Otherwise you will get lumps of cheese stuck together.  Take a look at the cute bowl from Dan & Carey- very cute!  Thanks guys!


Lemon-Herb Zucchini Fettuccine
recipe by Our Best Bites

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine
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
Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.
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. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)
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.
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.
When water boils, add pasta and a spoonful of salt

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.
While chicken and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.
See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.
When zuch and chicken are done take them off the grill and chop ‘em up.
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.