Creamy Tarragon Chicken Breast with Zucchini Pappardelle

Serves 4

• 4 Chicken Breasts, boneless & skinless
• 3-4 Medium Zucchini
• ½ Red Onion, sliced thin
• 8 Romas, halved and seeded
• 2 Tbsp. fresh Rosemary, minced
• 2 Tbsp. fresh Thyme, minced
• 2 cups Lo-fat Plain Yogurt
• 3 Tbsp. fresh Tarragon, minced
• 4 cloves Garlic, minced
• Olive Oil
• Heavy Pinch Cayenne Pepper
• Pinch Smoked Paprika
• Pinch Garlic Powder
• Kosher Salt & Black Pepper

1. Preheat grill to medium-high, and broiler to high.
2. In a mixing bowl, combine yogurt, fresh tarragon, paprika, and garlic powder.  Whisk well to combine.  Reserve.
3. Combine ½ cup olive oil with ¼ of the minced garlic, salt & pepper, whisking well to combine.
4. Trim chicken of any excess fat, and butterfly pieces out so they lay relatively flat.  Add chicken to garlic oil mixture and reserve until ready to cook.
5. Wash zucchini and trim off top and bottom ends.  Using a mandoline, slice lengthwise into 1/8^th inch thick strips, cutting only until you begin to see seeds.  Then rotate a quarter turn and repeat until you have sliced all four sides. (if you do not have a mandoline, you can slice the zucchini by hand…just be careful)
6. Cut each of the seeded tomato halves into six bite sized pieces.
7. In a large mixing bowl, combine ½ cup olive oil with the rosemary, thyme, remaining garlic, cayenne pepper, and salt & pepper.  Add all of the zucchini strips, tomato halves, and sliced red onion and toss well to coat.  Remove from bowl, draining excess oil, and transfer to a single layer on a baking sheet.
8. Grill chicken over medium-high heat for about 4-5 minutes per side.  Remove from grill directly into the bowl of yogurt sauce.
9. Broil veggies on highest rack of oven under high broiler for about 5 mnutes, then mix well and turn, lay out in another single layer, and broil about 3-5 minutes, or until zucchini is tender.
10. Remove chicken breast from yogurt sauce and reserve.  Toss the broiled veggies in the sauce and then transfer to serving plates.  Place one of the chicken breasts on top of each pile of veggies.
11. Drizzle any remaining sauce over the plates and serve while still warm.