Zucchini Linguine

Lemon Cream Sauce Linguine with Zucchini and Chicken

(from Victoria)

Ingredients:

2 chicken breasts

3/4 lb dried linguine

1-2 tbsp sea salt

2 tbsp extra virgin olive oil

1 tbsp butter

2 large zucchinis, chopped

2 garlic cloves , minced

sea salt

freshly ground pepper

zest of 1/4 lemon

3 tbsp fresh parsley, chopped

1/4 cup Parmesan cheese , grated

1/4 cup Romano cheese, grated

4 tbsp heavy cream (I use half and half instead)

I start out baking the chicken at 350F for 20 mins. After the chicken is cooked, boil pasta according to package directions; drain but don't rinse. At the same time that you are cooking the pasta, begin heating the olive oil and butter in a large sauce pan over medium-low heat. Add the zucchini and garlic and season with pepper and salt, stirring to combine. Cook the zucchini until tender but not mushy. Add the cooked pasta and chicken to the zucchini. Turn the heat down to low and stir in lemon zest, parsley, cheese and cream. Add a bit of water if needed to thin sauce to desired consistency. Serve immediately.