Name: Chicken-Zucchini Alfredo
Prep time: P0Y0M0DT0H19M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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.

Photograph by Stephanie Foley

Courtesy of Food Network Magazine

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Chicken-Zucchini Alfredo

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