Lemon and Herb Pasta

This dish was inspired by Our Best Bites Blog. I did change the method around slightly. You really need to be organized when making this, especially if you are using shrimp. I over cooked mine! Please read through the recipe and get everything ready. The original recipe also called for fettuccine, but I am in love right now with cappellini. It is a very fine pasta almost like angel hair. You should try it!
This is also a very versatile recipe when  it comes to the ingredients. You can really use what you have in your garden or in your fridge. You can use shrimp or chicken or no protein at all. You are in charge here so use what your family loves.

Recipe:
2 large chicken boneless chicken breast ( or shrimp)
2 lemons
2 tbsp red wine vineger
pasta of your choice
1 -2 cups of vegetables: zuchinni
mushrooms
colored peppers
4-5 cloves of garlic ( you know I like to grate them with a microplane)
about 3/4 cup of fresh herbs:
basil, oregano, thyme, green onion ect.
oil
salt and pepper
3/4 cup shredded Parmesan cheese
Method:

If you choose to use chicken, cut it into bite size pieces and place it in a ziploc bag. Add the red wine vinegar, juice of a lemon and a couple of tbsp of oil. Mix it around and let it sit for as little as 1/2 hour. If using shrimp, only let it sit for about 15 min. the vinegar will begin to cook the shrimp if you let it sit much longer.
While your protein is marinating, get a pot of water going for your pasta.
Slice all of your vegetables and toss with some oil and season with salt and pepper.  Get your garlic prepared, mince or grate it and set it aside.
Heat your grill. If you are using chicken, remove it from the marinade and season with salt and pepper.  Place the chicken and your vegetables on the griddle and cook. If you are using fettuccine, put it in the water now.   Meanwhile,  chop the herbs that you chose and zest your lemon. Set aside. In another sauce pan, add about 1/4 of oil and gently heat it. Add the garlic, making sure not to brown it. It is really there to infuse the oil with flavor. Once the oil is warm, you can turn the heat right off to prevent cooking the garlic too much. If you are using cappelini pasta and shrimp you will only need about 4-5 min to finish cooking each of them.

When your chicken and vegetables are done, transfer them to the pan with the oil and garlic. Add the pasta directly from the pot into the pan. ( keep the pasta water for now)Add your herbs, parmesan cheese, lemon zest and juice from the lemon. Toss everything together and add more pasta water if it needs to be loosened up a little.