Lemon-Herb Chicken Fettuccine

Recipe from Our Best Bites.

My ward had a cooking class this summer called Cooking with Lemons....best class hands down. Ever.  Everything I tried that night was so scrumdidiliumptious, but this fettuccine recipe stood out above all the rest.  It tastes best with fresh herbs and garlic and has a super lemon kick to it that I love! And sorry, I'm horrible, I forgot to take a picture:(  Just click on the link and she has all the pictures on her blog!

2 Large boneless, skinless chicken breasts
2 Lemons
2 T Red wine vinegar
Olive Oil
1/2 lb Fettuccine (half of the box)
2 medium zucchini
1 Cup shredded Parmesan cheese
5-6 Cloves garlic
Fresh basil (about 1/2 cup)
Fresh oregano (about 1/4 cup)
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 TBS of olive oil, and a couple TBS of red wine vinegar. Smoosh around and set bag aside while you get your other things ready.

Put the pot on the stove to boil water for the pasta.  While you are 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 about 1/4 cup olive oil and add garlic.  Turn burner onto low heat.  It shouldn't be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing that fresh garlic has.

When water boils, add pasta and a spoon full 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 cooking 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 zuchs and chicken are done take them off the grill and chop them up.

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

Now take some tongs and 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.  This will make 4 generous portions.  Garnish with a little more Parmesan on top and another squeeze of lemon.