Chicken Zucchini Alfredo

Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/chicken-zucchini-alfredo-recipe/index.html


Salt & pepper
Oil for skillet
2 cloves garlic, minced, or 1 tsp garlic powder
2 zucchini, thinly sliced into half-moons
About 1 lb of skinless, boneless chicken breast
12 ounces fettuccine
1 tablespoon flour
1 cup cold milk
1/2 cup evaporated nonfat milk
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1/4 cup chopped fresh parsley

Boil pasta according to package directions. Heat oil in skillet and saute zucchini and one garlic clove. Remove from skillet and set aside. Cut up raw chicken into bite sized pieces and cook thoroughly in same skillet. Meanwhile, whisk the flour and low-fat milk in a saucepan over medium-high heat and add the remaining remaining garlic. Bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, salt &pepper, parsley, and the cheese; stir to melt, 1 minute. (I ended up adding more milk cuz the sauce was so thick.) Toss pasta, chicken, zucchini, and sauce.

Kathy