This recipe was recommended to me by a friend and it sounded delicious.
I changed a couple things in the recipe to fit what I had on hand and it turned out perfectly.
It would be really good with grilled chicken or even without as a vegetarian option.
Definitely a keeper!
2 large boneless, skinless chicken breasts (or 5-6 chicken tenders)
2 T Red Wine Vinegar
1/4 cup Olive Oil (plus a little more)
1/2 lb Angel Hair Pasta
3 medium zucchinis-or more!
1/2 - 1 cup Parmesan cheese (depending on how much you love cheese)
5-6 cloves of garlic
2 teaspoon basil
1/2 teaspoon oregano
salt and pepper
Place chicken in a ziplock bag and marinate it in the
red wine vinegar, the juice of 1 lemon, salt and pepper and a little bit of olive oil.
Let it marinate anywhere from 30 min. to overnight - depending on how much time you have.
Grill the chicken until done and slice into thin pieces.
Thinly slice your zucchini, toss in a little olive oil, salt & pepper and lay out on a cookie sheet.
Sprinkle the tops with Parmesan cheese (optional) and bake in a 350 degree oven for 15-25 minutes until they start to turn golden brown.
Put 1/4 cup of olive oil and the 5-6 cloves of garlic and the basil and oregano into a small sauce pan on the stove.
Turn the burner onto low-medium heat - you don't want the oil to pop or the garlic to turn color.
You just want the olive oil to be infused with the garlic. So watch it carefully.
Cook your pasta until al dente. Drain, reserving 1/4 cup of pasta water to use if necessary as you're tossing all the ingredients together.
Place your pasta, Parmesan cheese, chicken, zucchini into a large bowl and toss with the
zest and juice of two lemons and your garlic infused olive oil.