Photo: Chicken-Zucchini Alfredo Recipe
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 (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated 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. Add 1 clove garlic and cook 30 seconds. Add the zucchini, 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 a 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 low-fat 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.
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
Photograph by Stephanie Foley
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By mdb749
Scottsdale, AZ
on May 24, 2013
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This wasn't my favorite dinner, but it was okay. Actually, I thought it tasted a bit heavy and when I looked at the calories, I can understand why. I did add onion and mushrooms to the mix to give it a bit more depth, but it didn't seem to lighten it up. Maybe I wasn't that hungry!
By momsdefault_131...
Wellington, 48
on February 11, 2013
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Wow! This tasted AWESOME! It was a big hit all the way down to my four year old! The only thing I did different was I baked the chicken on a silicone mat in the oven so avoided the use of oil and frying it. Also, I sliced the zucchini in long narrow strips which made it less likely to be picked out by the kids (it worked. Next time I would like to add more zucchini. I accidentally used an extra clove but it was good I think I will do it again next time.
By tracoisk_13000120
fanwood, 70
on February 09, 2013
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I was disappointed...I saw this recipe got four stars overall and expected it to be as delicious as the others I've made from foodnetwork. This lacked flavor and thought it was quick and didn't use butter, I would have preferred to take a few more minutes to add spices that would take it up a notch. I used mushrooms and zucchini, like others here which helped, but ended up adding a lot of salt and pepper at the table. I would try it again but use cumin and look for suggestions for more flavor. I'm going to stick with Ina Garten and reduce the fat.
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