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Chicken-Zucchini Alfredo


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  • 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


Preparation time 19mins
Cooking time 30mins


Step 1

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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