Chicken Zucchini Alfredo

Prep Time: 20 minutes | Cook Time: 35 minutes | About 454 kcal per serving

12 ounces whole-wheat pasta (any kind) 3 cloves garlic, finely minced 3 tbsp extra-virgin olive oil Salt Sour cream 2 zucchinis, halved lengthwise and cut into thin half-moon slices 4 skinless, boneless chicken breast halves Ground black pepper 1tbsp all-purpose flour 1/2 cup fat-free evaporated milk 1 cup cold milk 3/4 cup Parmesan cheese, grated 1/4 cup chopped fresh flat leaf parsley Yield: 4 servings

Fill a large pot with water, lightly salt, and bring to the boil. Stir in the fettuccine and cook pasta over medium heat until cooked through and al dente, then drain pasta. Reserve about 1/2 cup cooking water and drain pasta. Heat the olive oil over a medium heat in a large skillet. Add in one clove of garlic and cook for 30 seconds. Add the zucchini and cook for about five minutes until the zucchini is tender. Move the cooked zucchini to a separate bowl and cover with aluminum foil. Use the salt and black pepper to season the chicken. Heat 1 tablespoon olive oil in the same skillet used to cook zucchini. Pan-fry the chicken until juices run clear and center is no longer pink, around 5 mins per side. T On a plate, cut the chicken into strips then cover with foil. Heat the remaining olive and clove of garlic in hot oil in a saucepan, for about 30 seconds. Whisk milk and flour together then stir into the pan, bringing to the boil. Reduce heat and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and a pinch of salt into the flour mixture. Stir until the sauce is heated through and the cheese has melted. Then season as desired with salt and pepper. Add the pasta, chicken strips and zucchini to the sauce. Then add the parsley. Stir together and thin the sauce with water if needed. Serve and enjoy! Serve with whole-wheat bread.

Chicken Zucchini Alfredo

Prep Time: 20 minutes | Cook Time: 35 minutes | About 454 kcal per serving

Ingredients:

12 ounces whole-wheat pasta (any kind) 3 cloves garlic, finely minced 3 tbsp extra-virgin olive oil Salt Sour cream 2 zucchinis, halved lengthwise and cut into thin half-moon slices 4 skinless, boneless chicken breast halves Ground black pepper 1tbsp all-purpose flour 1/2 cup fat-free evaporated milk 1 cup cold milk 3/4 cup Parmesan cheese, grated 1/4 cup chopped fresh flat leaf parsley Yield: 4 servings

Directions:

Fill a large pot with water, lightly salt, and bring to the boil. Stir in the fettuccine and cook pasta over medium heat until cooked through and al dente, then drain pasta. Reserve about 1/2 cup cooking water and drain pasta. Heat the olive oil over a medium heat in a large skillet. Add in one clove of garlic and cook for 30 seconds. Add the zucchini and cook for about five minutes until the zucchini is tender. Move the cooked zucchini to a separate bowl and cover with aluminum foil. Use the salt and black pepper to season the chicken. Heat 1 tablespoon olive oil in the same skillet used to cook zucchini. Pan-fry the chicken until juices run clear and center is no longer pink, around 5 mins per side. T On a plate, cut the chicken into strips then cover with foil. Heat the remaining olive and clove of garlic in hot oil in a saucepan, for about 30 seconds. Whisk milk and flour together then stir into the pan, bringing to the boil. Reduce heat and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and a pinch of salt into the flour mixture. Stir until the sauce is heated through and the cheese has melted. Then season as desired with salt and pepper. Add the pasta, chicken strips and zucchini to the sauce. Then add the parsley. Stir together and thin the sauce with water if needed. Serve and enjoy! Serve with whole-wheat bread.