24 hour champagne diet and favorite dinners

Ok, yea right, don't I wish. I love champagne.  Anywho, compliments of my mom, Nick and I downed a bottle of champagne that we've been waiting to drink to celebrate getting jobs!  So I accepted one and he has a side job, so it was time!  Needless to say, I didn't cook anything. 

BUT, here is the recipe to Nick's favorite meal I have cooked for him to date, I know a big deal.

Tomato and zucchini sauce over pasta with Lemon Garlic Chicken (no pics, sorry!!)

Sauce
3 large tomatoes
1 zucchini (veggies from my boys at the farmers market)
2 cloves of garlic
olive oil
balsamic vinegar
1 teaspoon sugar
Red pepper flakes
1/3 cup Parmesan cheese

I used about 3/4 a lb of pasta.


Chicken
2 chicken breasts
1 cup of flour
1 teaspoon of pepper
olive oil (or veggie oil, I used olive oil but it cooks slower, I'm just partial)
2 cloves of garlic
1 lemon


In a large frying pan (that has a top) heat a very tiny bit of olive oil, just enough to heat the chopped up garlic.   Dice up the 3 tomatoes and cut up the zucchini.  You can remove the skins of tomatoes if you want but I didn't.  When the garlic starts to look a little transparent put the tomatoes and zucchini in the pan over medium heat and cover. Stir occasionally. While your waiting start the chicken.

In a smaller frying pan, do the same, heat a little olive oil (little more than above, enough to cover the pan) and heat the garlic in it. Cut the chicken breasts into 2 inch chunks (approx., obv.).  Combine the pepper and flour in a bowl.

Put water for pasta onto boil and add pasta when in boils (obviously).

Go back to your sauce add a couple splashes of balsamic vinger (optional and to your own taste), and the sugar and red pepper flakes (same as balsamic, a couple of shakes).  Tomatoes should be coming together like a very chunky sauce while zucchini stay in the chunks you cut them in.

Back to the chicken.  Dip each piece of chicken in the bowl and cover in flour and place in the smaller frying pan.   Let cook and flip each piece.  Cut your lemon into a couple wheels and large chunks (keep skin on).  When the chicken is cooked thru but still a little light, probably about 2 to 3 minutes before you would take it off the heat, squeeze all the juice out of them lemon, and put the squeezed lemons in the pan with the chicken.  Cover, and let it cook for it's last couple minutes

At this point your sauce should be just about done, add the Parmesan cheese and reduce heat.

ASSEMBLE YOUR MEAL!! and MANGIA!

Nick said it was his favorite thing I have every cooked for him.  I was surprised, but it also could've been the food and the sounds of the live salsa band playing next door that we could hear by just opening the door to the balcony. 

goood night!