chicken zucchini alfredo

Ingredients

• Servings: 6
• 12 ounces whole wheat fettuccine
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced and divided
• 2 zucchinis, halved lengthwise and cut into thin half moons
• 1 pinch red pepper flakes (optional)
• 4 (4 ounce) skinless, boneless chicken breast halves
• kosher salt and ground black pepper to taste
• 1 cup cold milk
• 1 tablespoon all-purpose flour
• 3/4 cup grated parmesan cheese
• 1/2 cup fat-free evaporated milk
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh flat leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. reserve about 1/2 cup cooking water and drain pasta.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. add zucchini and red pepper flakes. continue to cook and stir until zucchini are tender, about 5 minutes. transfer vegetables to a large bowl and cover with aluminum foil.
• season chicken breast halves with kosher salt and black pepper.
• heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. transfer chicken to a plate and cut into strips. cover with aluminum foil.
• whisk milk and flour together in a bowl.
• heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. stir in flour mixture and bring to a boil while stirring constantly. reduce heat to low and continue cooking and stirring for 2 minutes. stir parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. season with salt and black pepper.
• toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.