Chicken Zucchini Alfredo

Or as Madison said... "Fettu-what?" She ate it though, which is all that counts. (I told her the zucchini was cucumber though ;)

I originally noticed this recipe because my dear friend, Jesseca, loves alfredo and it doesn't love her (nor any of us allergic to dairy, so I feel your pain, Jess). I sent the recipe to her and she made it and enjoyed it, then she even sent it to another friend, Kelly, who told me to try it. Today, I did. Madison and I had it for lunch and it was great! A major plus is that it's about half the fat and calories of regular alfredo!

Chicken Zucchini Alfredo

Adapted from Food Network Magazine

Ingredients

3 tbsp olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half moons

4 4oz skinless, boneless chicken breasts

12 oz fettuccine

1 tbsp flour

1 c cold low fat milk

1/2 c evaporated nonfat milk

3/4 c Parmesan cheese

1/4 c parsley, chopped

Salt and pepper

Directions

Bring pot of water to a boil for the pasta. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 clove of garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, about 5 minutes. Transfer to a bowl.

Heat another tbsp oil in the skillet over medium high heat. Season the chicken with salt and pepper and cook through, 2-3 minutes per side. Transfer to a plate.

Cook the pasta as label directs. Drain, reserving 1/2 c cooking water, return pasta to the pot.

Meanwhile, whisk the low fat milk and flour in a bowl. Place the remaining clove of garlic and 1 tbsp oil in the skillet and cook over medium heat for 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 tsp salt and the cheese, stir to melt.

Cut the chicken into strips. Toss with the pasta, sauce , zucchini and parsley. Add the reserved pasta water as needed to loosen the sauce.