Chicken-zucchini Alfredo
From thumper20 12 years agoIngredients
- kosher salt shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 2 cloves garlic, minced shopping list
- 2 zucchini, thinly sliced into half-moons shopping list
- 4 4-ounce thin skinless, boneless chicken breasts shopping list
- Freshly ground pepper shopping list
- 12 ounces fettuccine (preferably whole wheat) shopping list
- 1 tablespoon all-purpose flour shopping list
- 1 cup cold low-fat milk (1%) shopping list
- 1/2 cup evaporated nonfat milk shopping list
- 3/4 cup freshly grated parmesan cheese shopping list
- 1/4 cup chopped fresh parsley shopping list
How to make it
- Bring a large pot of salted 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.
- 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.
People Who Like This Dish 2
- bwillson Nowhere, Us
- marpar Copenhagen, DK
- thumper20 Cloverdale, CA
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