10 April 2012

Blissfully Light and Zesty Chicken Zucchini Fettuccine

Spring is in the air and for me that means it's grilling time!  I enjoy the taste that the grill gives to the food.  It also makes for quick cooking.  In our house I prepare the food and my hubby grills, so it's team work when it's grilling time, which I love!  I also heart spring food because it's light and refreshing.  This recipe is romantic and will make you feel like you are vacationing with your spouse in a small Italian Village.  This is a dish meant for all your pretty dishes. Get ready to get your grill on, clean it up and get it cookin'!

Blissfully Light and Zesty Chicken Zucchini Fettuccine
recipe by Tickled in Love

2 large boneless, skinless chicken breasts
3-4 lemons (Use two or three for juice, 3 for zesting, and 1 for slicing)
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine (1/2 of the box)
2-3 medium zucchini (I like a lot of veggies in my dish, so add according to your likes)
1 1/4 cup shredded parmesan cheese 
5-6 cloves garlic
1/2 cup Fresh Basil
1/4 cup Fresh Oregano 
Olive oil
Salt and Pepper
Prepare grill. 
In a zip-lock bag add your chicken, juice from 1 lemon, a couple tablespoons of red wine vinegar, and a couple tablespoons of olive oil.  Squeeze and smoosh all the ingredients around let marinade for 30 minutes. (If you are running short on time just let it marinade until you are ready to use it. 
For the pasta, fill a pot with water and place it on the stove, bringing the water to a boil.  When the water boils add pasta and a teaspoon of salt. Cook according to directions on box.  Once pasta is done reserve a half a cup of pasta water, set aside. (Pasta should be done right around the time you are ready to prepare the dish.) 
While the water is boiling slice the zucchini in half lengthwise.  Drizzle it with olive oil and sprinkle with salt and pepper.  
Press or finely mince the garlic cloves.  To infuse the olive oil with garlic, warm 1/4 cup olive oil and garlic in a small sauce pan on the stove at low-medium heat. (Do not let the mixture fry or pop, you just want to slowly warm the garlic and oil. The color of the garlic should stay white not brown.)
Now it's grilling time!  Take the chicken out of the bag and add salt and pepper to both sides.  Place chicken and zucchini on grill.
Remove cheese from fridge and set aside.  Mince the basil and oregano, set aside.  Zest 3 lemons, set zest aside.  Juice 2 lemon, set aside.  Slice one lemon, set aside for garnish (I love the flavor the lemon adds to this dish, it smells heavenly.)
Once the chicken and Zucchini is done remove them from the grill.  Chop them into bite sized pieces. 
Drain pasta and place it into a big serving bowl.  Place chopped zucchini and chicken on top.  Add the zest, juice, 1 cup of cheese, herbs and infused garlic oil to the mixture. Use tongs to toss all ingredients.  If the mixture is too dry add in a bit of pasta water or more olive oil. Garnish with the remaining cheese by sprinkling it on top and layering lemon slices.  This will make 6 servings.  
Adapted from Our Best Bites

No comments:

Post a Comment