2 large boneless, skinless chicken breasts
2 T Red Wine Vinegar
1/2 lb Fettuccine (I used gluten-free spaghetti noodles)
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) (I used a couple dashes of dried oregano)
Salt and Pepper
Prepare grill. You could also do this on the stove top in a skillet, or a grill pan. (I used my George Foreman grill)
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. Smoosh around and set bag aside while you get your other things ready.
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.
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.
When water boils, add pasta and a spoonful of salt.
Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.
While chicken and zucchini are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn't been juiced.
When everything is done cooking mix it all together.
When zucchini and chicken are done take them off the grill and chop them up.
Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture.
Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil. This will make 4 generous servings.
Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.