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Chicken-Zucchini Alfredo
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| Kosher salt | |
| 3 tablespoons | EVOO |
| 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, (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 |
1. Bring a large pot of salted water to a boil. Heat 1 tablespoon EVOO 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 bowl.
2. Heat another tablespoon EVOO in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2-3 minutes per side. Transfer to a plate.
3. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
4. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon EVOO 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.
5. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water loosen.
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