Chicken Zucchini Alfredo

By taniaf

Ingredients

• salt
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 zucchini, thinly sliced
• 4 4-oz chicken breasts
• pepper
• 12 oz fettuccine
• 1 tbsp flour
• 1 cup milk
• 1/2 cup evaporated nonfat milk
• 3/4 cup parmesan cheese, grated
• 1/4 cup parsley, chopped

Preparation

Step 1

Boil large pot of salted water. Heat 1 tbsp oil in nonstick skillet over medium. Ass 1 clove garlic, cook 30 seconds. Add zucchini, cover and cook until tender, 6 minutes. Transfer to a bowl.
Heat another tbsp oil in skillet, season chicken with salt and pepper. Cook 2-3 minutes per side. Transfer to plate.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water, and drain.
Whisk flour and milk in a bowl. Put 1 tbsp oil and 1 garlic clove in skillet, cook 30 seconds. Add flour mixture and bring to a boil, stirring. Reduce heat to low, cook 2 minutes while stirring. Add evaporated milk, salt and cheese, stir to melt, 1 minute.
Cut chicken into strips, toss with pasta, sauce, zucchini and parsley. Add reserved pasta water to loosen sauce.