Cooking Wright

Lemon-Zucchini Chicken Fettuccine


2 large boneless, skinless chicken breasts
2 lemons, divided
1/4 cup plus 3 Tbl olive oil, divided*
2 Tbl red wine vinegar
1 Tbl kosher salt
2 medium zucchini**
Salt & Pepper
5-6 garlic cloves
8 ounces fettuccine
Fresh basil (about 1/2 cup)
Fresh oregano (about 1/4 cup) or about 1 Tbl dried oregano
1 cup grated Parmesan cheese


(1) Prepare grill. You could also do this on the stove top in a skillet or a grill pan.

(2) Place chicken in a zip-top bag with the juice of one lemon, 2 tablespoons of olive oil, and the red wine vinegar. Seal the bag and gently squish the bag to make sure the ingredients are incorporated and surrounding the chicken. Set aside for 15-30 minutes.

(3) In a large pot, bring water with about 1 tablespoon of kosher salt to a boil. While waiting for the water to boil, slice the zucchini in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

(4) Press or finely mince garlic cloves. In a small saucepan on the stove, place 1/4 cup olive oil and add garlic. Turn the burner to medium-low heat. It shouldn't be popping and frying, the oil should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

(5) When the water is boiling, add the pasta.

(6) Remove the chicken from the bag and salt and pepper both sides. Place the chicken and zucchini on grill.

(7) While the chicken and zucchini are grilling and pasta is boiling, chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.

(8) When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken.

(9) Reserve about 1/2 cup of pasta water. Drain the pasta and immediately place in a big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and the garlic-olive oil mixture.

(10) Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of thr pasta water or a little more olive oil.

(11) Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.

Try not to skip bbq-ing the chicken and zucchini - it is soooo good that way. Also, this is FABULOUS leftover so we always double the recipe.

*We thought this was just as good if not better with 1/8 cup plus 3 Tablespoons olive oil

** We also thought it was better with at least one more zucchini, possibly two depending on how big they are.

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