Lemon-Herb Zucchini Fettuccine
This recipe is from www.ourbestbites.com. I modified it slightly, to increase the servings (I didn't increase the garlic and herbs though - this dish is pretty strong on the garlic and herbs already, so I didn't think they needed to be increased. Feel free to do so if you want!). Here's a link to the original recipe.
3-4 boneless, skinless chicken breasts
3 Tbsp. red wine vinegar
1/3 cup plus 3 Tbsp. olive oil
3/4 pound fettuccine (I gave you linguine)
3 medium zucchini
6 cloves garlic
1/2 cup fresh basil leaves
1/4 cup fresh oregano leaves (or 2 tsp. dried)
salt and pepper
1-1/2 cups shredded parmesan cheese
Combine juice of two lemons, red wine vinegar and 3 Tbsp. olive oil in a ziploc bag. Add chicken and marinate for at least 30 minutes. Prepare grill and cook pasta. Slice zucchini in half lengthwise; drizzle with olive oil and sprinkle with salt and pepper. Remove chicken from marinade and salt and pepper both sides. Place chicken and zucchini on grill. While they are grilling, press or mince garlic and place in a small saucepan with 1/3 cup olive oil and heat on low to medium (the garlic shouldn't brown; it should just slowly warm, infusing the oil with the garlic and removing the zing that fresh garlic has). Chop basil and oregano, zest all three lemons and juice the remaining one. When pasta is done, drain, reserving 1/2 cup water. Remove chicken and zucchini from grill and slice. Place pasta in a big bowl and top with chicken, zucchini, herbs, garlic-oil mixture, lemon juice and zest. Toss it all together and top with Parmesan cheese. If it seems too dry, add reserved pasta water or a little more olive oil. Makes 8 servings.