Delicious lemon-herd chicken and crisp-tender zucchini are mixed together with a butter and garlic cream sauce.  Each bite is exploding with flavor.  You can also sub in shrimp for the chicken or leave out the meat all together making it a meatless meal.  This is also a quick meal for the any crazy night.

Ingredients:

• 8 ounces fettuccine or any pasta (I used bow tie)
• 2 boneless, skinless chicken breasts
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• Juice of 1 lemon
• 2 zucchini, sliced
• 2 tablespoons chopped fresh parsley leaves
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

Directions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Season chicken with Italian seasoning; season with salt and pepper, to taste.

Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm.

Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine.

Serve immediately with chicken and zucchini, garnished with parsley, if desired.

Recipe from Damn Delicious and changed slightly by Newell Family Kitchen