Lemon-Herb Zucchini Fettuccine

This recipe got rave reviews from all chairs at the table, including those of the pickiest eaters.  It is a much healthier alternative to my favorite cream-sauce pastas, and it is packed full of flavor!  An added bonus?  EASY and FAST.

I found the recipe in an ourbestbites.com cookbook (which I la-la-love!).  I’ve added my own tips, tricks, and notes below.  I know you will love this dish!

image via ourbestbites.com

Lemon-Herb Zucchini Fettuccine
recipe by Our Best Bites

2 large boneless, skinless chicken breasts
2 lemons
2 Tbsp red wine vinegar
olive oil
1/2 lb fettuccine (1/2 box)
2 medium zucchini
1 C shredded parmesan
5-6 cloves garlic
1/2 C fresh basil (or 3 Tbsp dried)
1/4 C fresh oregano (or 1 1/2 Tbsp dried)
salt and pepper

The recipe calls for a grill, but it was fa-reeeeezing outside when I made this for the first time so I did it all on the stove top in a skillet.  It worked perfectly!

Zest both lemons and set aside.  I like to cook smaller pieces of chicken, so cut your chicken at this point if you are like me.  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.  Mix it all up and set the bag aside.

Put a pot of water on the stove to boil 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.  (I cheated and used a few teaspoons of chopped garlic from my huge jar in the fridge.)  In a small sauce pan on the stove place 1/4 C olive oil and add garlic.  Heat over low-medium and let the oil get gently garlic-infused.  You don’t want the garlic to brown, keep it white!

Heat skillet over medium-high.  Remove chicken from bag and salt and pepper both sides.  Place chicken and zucchini on skillet.

Add pasta and a Tbsp of salt to boiling water.

Juice second lemon and add it to zest.

When chicken and zucchini are done cooking, remove from heat and cut the zucchini into bite-size pieces.

Drain pasta and immediately place in a big serving bowl.  Add zucchini, chicken, lemon zest and juice, cheese, herbs, and garlic-olive oil.  Toss with tongs, garnish with parmesan, and serve!

So.  Good.