Light Chicken-Zucchini Alfredo
Ingredients:
- 16 oz thin skinless, boneless chicken breasts
- 12 oz fettuccine
- 2 cloves garlic
- 2 zucchini, thinly sliced into half-moons
- 1 tablespoon flour
- 1 cup cold milk
- 1/2 cup evaporated nonfat milk
- 1 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- ground pepper
- salt
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 30-40 seconds. Add the zucchini, cover and cook until tender, stirring. Transfer to a bowl.
- Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
- Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
- Meanwhile, whisk the flour and milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30-40 seconds. Add the flour-milk mixture and bring to a boil while stirring. Reduce the heat to low and cook and don’t stop stirring for about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the parmesan cheese. Keep stirring until cheese has melted.
- Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.