Chicken-Zucchini Alfredo

Chicken-Zucchini Alfredo
Chicken-Zucchini Alfredo

PREP TIME

19

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

19

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 3

    tablespoons extra virgin olive oil

  • 2

    cloves garlic, minced

  • 2

    zucchini. thinly sliced into half moons

  • 4

    4 ounce thin skinless, boneless chicken breasts

  • Freshly ground pepper

  • 12

    ounces fettuccine

  • 1

    tablesppon all purpose flour

  • 1

    cup cold milk

  • 1/2

    cup evapoated nonfat milk

  • 3/4

    cup freshly grated parmesan cheese

  • 1/4

    cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Ass 1 clove garlic and cook 30 seconds. Add zuccchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. transfer to plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring. 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese, stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

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