Chicken-Zucchini Alfredo

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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.

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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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It was really good flavor. I thought it was a bit time consuming to make but worth it.

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This was very yummy. You still get the delicious sauce, I wouldn't be able to tell the difference. The only thing I would change is the cook time for the chicken, it was still raw after 2-3 minutes. I would say about 5 minutes on each side is sufficient. Will definitely make again.

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This was really good. I am obsessed with alfredo and this was up there in my top 5. I actually liked that it wasn't so thick. The only thing that we changed was we added a bit more garlic. Will definitely make this again, absolutely delicious.

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If you can handle one more alteration.... I used chicken sausage instead of chicken, and added one 14 oz. can of chopped tomatoes (I also sautéed some onion and red pepper because I can't help myself!. Otherwise everything else was by the recipe. Outstanding flavours!!!

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Pretty good! I sauted the zucchini and used perdue shortcuts for the chicken to make it quicker. My 2 year and husband loved it. My husband couldn't believe it wasn't made with cream or heavy cheeses. So good!

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Great recipe, although I modified it a touch. I trippled the garlic, and only used 3 chicken breasts; also having Celiac, I completely omitted the pasta, and subbed some chicken brother to loosen the sauce. Mostly, I used this as a healthy, homemade alfredo that i put on the zuccini (roasted and chicken. Also, rather than nutmeg, i added some cayenne for a pop. Delicious

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I love Ellie, but my 6 year old said it best..."everything tastes the same, there is nothing different in your mouth". She watches "Top Chef" with me so I guess she knows there should be different tastes and textures. She kept saying how the pasta and the chicken taste the same. Smart girl.

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The zucchini was the kicker to this recipe. I didn't use all the different milks, just upped the regular milk with a splash of cream. I'm a newbie in the kitchen, so the directions for cooking the chicken and the cream sauce were actually really helpful and can translate to other recipes. I also think I overcooked the garlic, so if I do this again, I will be more careful and not let the garlic brown (whoops. I will also cook the chicken a little later. It was very juicy when I first cooked it, so the meal would have been great if the chicken was hot in the recipe - would have probably given more flavor. Lastly, I used pre-grated Parmesan; I KNOW fresh grated would have been better. Definitely use fresh if you make this! Overall, my husband loved the meal and I will definitely make it again. I halved the recipe for just the two of us and still had enough for another leftover helping.