Monday, July 23, 2012

Lemon Zucchini Fettuccine

This is a perfect summer meal - light and refreshing.  And a great way to use up those hoards of zucchini!

Lemon Zucchini Fettuccine
Recipe from Our Best Bites Cookbook

2 large chicken breasts
2 lemons
1/4 c. + 3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 medium zucchini
5-6 cloves garlic, minced
8 oz. fettuccine
1/2 c. fresh basil (or 2 Tbsp. dried)
1/4 c. fresh oregano (or 1 Tbsp. dried)
1 c. grated Parmesan cheese
salt and pepper to taste

In a ziplock bag, marinate chicken in 2 Tbsp. olive oil, the red wine vinegar, and the juice from 1 lemon for 30 minutes.
Meanwhile, Slice zucchini in half lengthwise.
Rub flesh side of zucchini with 1 Tbsp. olive oil, and sprinkle with salt and pepper.
Heat grill.
Salt and pepper both sides of the chicken and place on grill over medium high heat.
Place zucchini, flesh side down over medium low heat.

When chicken is half way done, bring water to a boil.
In a small saucepan, place 1/4 c. olive oil and minced garlic.
Turn to medium low heat, slowly warming the oil to infuse with garlic (should not be popping or frying).
Chop herbs and zest both lemons - place in a large bowl.

When water is boiling, add pasta and cook according to package directions.
Remove chicken and zucchini from grill when finished cooking and set aside for 5 minutes.
Reserve about 1/2 c. pasta water before draining noodles.
Immediately pour noodles into large bowl with lemon zest and herbs.
Chop chicken and zucchini and add to noodles.
Juice the remaining lemon over everything.
Add the garlic/olive oil mixture and the cheese, and toss everything together.

If it seems to dry, you can add the reserved pasta water, as well as some additional lemon juice or olive oil.
Serve immediately.

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