Basil and Lemon Pasta with Chicken and Zucchini

This is a new favorite at our house.  It's tangy and delicious on a warm summer day.  I love that I can get all the fresh basil from my garden and the zucchini too.  I added raw bell pepper at the end because the kids like it so much.

Ingredients:

2 large chicken breast, salt and pepper a bit and then grill
2 lemons, zested
1/3 c and 3 tbsp olive oil, divided
1 Tbsp kosher salt
2 medium zucchinis
5-6 garlic cloves, minced
1 lb angel hair pasta
fresh basil (1/2 c), chopped
fresh oregano (about 1/4 cup) or 1 Tbsp dried
1 cup grated Parmesan cheese


Directions:

Prepare grill and bring a large pot of water to boil, add salt  and 1 Tbsp olive oil.

Salt and pepper chicken breast and cook until no longer pink inside, set aside.

While the chicken cooks slice the zucchini (anyway you like) and toss with a bit of olive oil, and salt and pepper.   Heat a skillet and toss the zucchini in and cook til lightly browned.  Set aside.

Add pasta and cook for 5-6 minutes.  Reserve about 1/4 cup pasta water then drain pasta and put into a serving bowl.

While the zucchini cooks place 1/3 cup olive oil in a small saucepan and cook on low.  Add garlic and simmer for about 10 minutes to infuse oil with the garlic.  Let cool.

Zest the lemons into a mixing bowl (I use a measuring cup) and juice both the lemons into the same bowl.  Add chopped basil, Parmesan cheese and garlic-infused olive oil.  Stir to combine.

Add garlic olive oil mixture to pasta and toss to coat all the strands well.  Slice chicken and place on top of pasta.  Also top pasta with the zucchini.  Sprinkle with a little more Parmesan cheese to taste.

Serve.