Chicken-Zucchini Alfredo

Chicken-Zucchini Alfredo

***White sauces are never really healthy, but this one is one of the best I have seen, and it is tasty too

Ingredients

Kosher salt

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half-moons

4 4-ounce thin skinless, boneless chicken breasts (I just used the frozen, already cooked grilled chicken breast strips from Costco cause it is WAY easy, you just heat them up in the oven and there is nothing added to them...I ALWAYS have them in my freezer cause they are great for salads, sandwiches, pastas, or anything)

Freshly ground pepper

12 ounces whole wheat fettuccine

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 ( just used a little dried)

Directions

Bring a large pot of water to a boil. Heat 1 tablespoon olive oil 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 a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. (Or just throw your frozen strips in the oven and move on to the next thing)

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil 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.

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

Prep Time: 19 mins

Cook Time: 11 mins

Serves: 4 servings

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g