Chicken-Zucchini Alfredo

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I stumbled across this recipe while reading the magazine during a break at work. I've been experimenting with alfredo-type sauces and this one is fantastic... so it's a bonus that it uses very little cheese and uses nonfat milk. I try to make one meal each week that has leftovers, so my husband and I have something to take for lunch at work. That was my intention with this meal, but there were no leftovers. I think next time I make it, though, I'll grill the chicken, as one other reviewer suggested. Yummy, yummy, yummy!

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My family loved this!! I didn't have to ask my husband if he liked it! He told me he loved it with his mouth full. : I used one zucchini and 8 oz fresh shrooms. It was great. Can't wait to make it again.

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This is not a healthy recipe with 610 calories per serving. With the calories that I have to eat per day this is almost one third of what I have. With eating three meals and two snacks a day this is not really healthy for my diet. I have seen some with less calories.

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I've never left a comment on a recipe either, but this was really good! There was very little prep and I had leftovers for two days! I doubled the zucchini and substituted rice pasta, as I am unable to eat wheat. I'll have to try the lemon pepper on the chicken next time.

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I make recipes from Food Network all the time, but until now I have never bothered to review them. This is so good that I had to rave about it! We're eating healthy, but I was craving something creamy. I followed this recipe exactly except for grilling the chicken instead of pan cooking it. My whole family ate in silence except for little "yum" noises. And the best part is I didn't miss the cream & butter AT ALL!

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I was so skeptical that I almost did not try this recipe but was sucked in by the Active: 30 minute. I closely followed the recipe and used whole-wheat fettucine. I did not need the saved pasta water. I used chicken tenderloins and a bit more than the recommended 16 ounces. I seasoned chicken with Lemon Pepper spice mix. I cooked chicken a little longer than 2-3 minutes per side. Rather than strips, I cut into pieces before tossing with pasta. Skeptical, no more. This dish was a guilt-free pleasure.

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I wasn't sure a low fat recipe could measure up to the creamy texture of a white sauce but I was wrong! I thought this was very flavorful and delicious. I will be making this again!

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Very tasty and quick to prepare! I cooked the zucchini and chicken the night before, so all I had to do was make the pasta and sauce. Keep them coming.

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This turned out wonderful. Made it for company and everyone loved it. They even asked for the recipe. I replaced the zucchini with asparagus (because that is what I had and it was great.