Lemon Zucchini Fettuccini
2 Large Boneless, Skinless Chicken BreastsOlive Oil
½ lb Fettuccini
2 Medium Zucchini
1 Cup Shredded Parmesan Cheese
5-6 Cloves Garlic
Fresh Basil (about ½ cup)
Fresh Oregano (about ¼ cup)
Salt and Pepper
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. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)
Put the pot on the stove to boil water for 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. When water boils, add pasta and a spoonful of salt. Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying; it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has. Remove chicken from bag and salt and pepper both sides. Place chicken and zucchini on grill. Zest both lemons and juice the one that hasn’t been juiced. Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture.
Nutrition Facts | ||||||
Serving Size 356 g | ||||||
Amount Per Serving | ||||||
Calories 587 Calories from Fat 319 | ||||||
% Daily Value* | ||||||
Total Fat 35.5g 55% | ||||||
Saturated Fat 11.9g 59% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 156mg 52% | ||||||
Sodium 503mg 21% | ||||||
Total Carbohydrates 7.9g 3% | ||||||
Dietary Fiber 1.6g 6% | ||||||
Sugars 3.7g | ||||||
Protein 56.8g | ||||||
| ||||||
Nutrition Grade B- | ||||||
* Based on a 2000 calorie diet |
4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine .Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
