I've been craving BBQ lately. Not sure why; perhaps it's my refusal to accept that…
Have I mentioned that zucchini is one of my favorite veggies? It really is – along with tomatoes, of course. Since I’m also a huge fan of pasta, I decided to whip up an easy weeknight meal that had the best of both worlds – delicious Zucchini Fettuccine!
Adapted from Our Best Bites
2 Chicken Breasts, boneless, skinless
1 cup Lemon Juice
1 cup Olive Oil
1/2 lb. Fettuccine
2 Zucchini, medium, sliced
1 cup Parmesan Cheese, shredded
4 Garlic Cloves, minced
4 tbsp. Basil
3 tbsp. Oregano
Salt & Pepper, to taste
Pour 1/2 cup Lemon Juice and 4 tbsp. Olive Oil into a zip lock baggie. Add the chicken and set aside to allow it to marinate for 30 minutes.
Cook pasta according to package directions. Meanwhile, cook the Zucchini and minced Garlic in a frying pan with a couple tbsp. of Olive Oil and a bit of Salt and Pepper, to taste. Cook until mostly-tender, then set aside in a large bowl.
Heat a couple tbsp. of Olive Oil in a skillet and cook the chicken until cooked through. When done, cut into pieces.
Add the cooked pasta, chicken and remaining ingredients to the bowl of Zucchini. Toss it all together until well-mixed. Serve warm.
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