Lemon Herb Chicken Pasta

Lemon-Herb Chicken Pasta

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Pasta
2 medium zucchini/ yellow squash
1 C shredded Parmesan cheese (about :)
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don't have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper
1/2 cup Cream

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. Smooch around and set bag aside while you get your other things ready.

Slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper. Broil till cooked.

Press or finely mince garlic cloves. In small sauce pan on the stove, place 1/2 cup of olive oil add garlic. Turn burner onto low-med heat. It shouldn't be popping or frying, it should just slowly warm, infusing the oil with the garlic and removing the zing.

Juice both lemons, zest 1.

Add herbs, cheese, garlic mixture, zucchini/squash, chicken, lemon juice and zest, 1/2 c. of pasta water, cream and pasta. Mix and top with more cheese!

2/8/11-Joel LOVED this, said this was also one of his top things Ive made. Couldn't stop talking about how amazing the pasta was. Camdon even ate some! Joel of course added a little more cream and cheese but better with more cream and cheese!-Jill (I got this recipe off ourbestbites.com its called lemon herb zucchini fettuccine to see more detailed photos and instructions)