The improvised Lemon-Herb Zucchini Fettuccine

There was a chicken shortage at the Commissary for a few weeks so I had to make adjustments to dinners.

This recipe is orignally Lemon Herb Zucchini Fettuccine with chicken.
It called for the chicken breast (2) to marinate in the juice of one lemon, 2 tbs of olive oil and 2 tbs of red wine vinegar. Who has time for that?
In theory while the chicken marinates cook your pasta. Well I didn't have fettuccine, only speghetti, didn't turn out so well. Definatley need thicker noodles for this.
Also cut the zucchini thick, I sliced mine and it was meh.

Also, since I was sorely lacking chicken I used sausage and cut it up in tiny chunks. Not the breakfast sausage but the Hillshire Farms. Not bad, skip the lemon with the sausage though. Prep the zucchini ahead of time, spares you time while the kids are hollaring.

While the noodles are boiling, remember thick not thin. Prep your veggies by pouring 1 tbs oilve oil over them and sprinkle pepper and salt. It brings out the taste better.

For the chicken: I love to use the George Forman grill, so if you have one use it. 10 minutes and then save some marinade to splash over it once grilled since some of the flavor will leak out with the fat.

In a pan, add 1 garlic cloves minced with 1/4 C olive oil. Turn burner on lw-med heat and add the chopped sausage. Cook until all sides are browned. Add zucchini, thick cook for 2 minutes, thin 1 minute. Burnt zucchini isn't very good.

Drain the pasta, slice and juice another lemon add the zucchini and sausage to the pasta and sprinkle with shreaded parmasean, but let the noodles cool down. It taste better when the cheese isn't melted. Sprinkle herbs in. Give everything a good toss and serve with a salad.

Ingredients:
2 chicken breast or 1 sausage (Hillshire farm is easiest to work with)
2 lemons
2 tbs Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine or Linguine (thick noodles only)
Garlic Cloves (4)
2 medium zucchini
1 C shredded Parmasean
Fresh Basil 1/2 C
1/4 C Oregano